Johnny's Infamous Butter Chicken & Oven-Baked Rice | Spekko Rice
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Johnny’s Infamous Butter Chicken & Oven-Baked Rice

Johnny’s Infamous Butter Chicken & Oven-Baked Rice

This chicken curry is published in his first cookbook EEN MAAL and is served with an oven baked rice dish. The addictive taste, Johnny says, is not in the chicken but in the rice.

  • Serves: 8
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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    For the butter chicken
    125ml (1/2 cup) full cream natural yoghurt
    15ml (1 tbsp) lemon juice
    5ml (1 tsp) turmeric
    1ml (2 tsp) garam masala
    10ml (2 tsp) tandoori masala
    5ml (1 tsp) chilli powder
    5ml (1 tsp) ground cumin
    10ml (2 tsp) freshly grated ginger
    2 garlic cloves, cut into small pieces
    1kg chicken fillets, cut into bite sized pieces
    150g butter
    15ml (1 tbsp) olive oil
    1 large onion, chopped
    5ml (1 tsp) cardamom pods
    1 cinnamon stick
    1 fresh bay leaf
    10ml (2 tsp) paprika
    1X410g can tomato puree
    150ml chicken stock
    250ml (1 cup) cream
    fresh chopped coriander leaves

    For the oven baked rice
    5 cinnamon sticks
    10 cloves
    3 fresh bay leaves
    grated skin and juice from 1 lemon
    3 sprigs fresh curry leaves
    680 ml water
    400g Spekko India Gate Basmati Rice, soaked in water for 15 minutes
    60g butter


    1.Mix the yoghurt, lemon juice, turmeric, garam masala, tandoori masala, chilli powder, cumin, ginger and garlic in a glass bowl. Add the chicken, cover and leave to marinate overnight in the fridge.
    2.Heat the butter and oil in a large pan. Add the onion, cardamom pods, cinnamon stick and bay leaf and sauté for about 2 minutes until the onion is just soft.
    3.Lower the heat and add the chicken and marinade, paprika, tomato puree and stock. Lower the heat and cook for 15 minutes more.
    4.Add the cream, season with salt and pepper and simmer for another 10 minutes.
    5.Garnish with the coriander leaves and serve with the oven-baked rice.
    6.To prepare the rice, preheat the oven to 200 ºC.
    7.Add the cinnamon sticks, cloves, bay leaves, lemon peel and curry leaves to the water in a pot. Bring to the boil, remove from the heat and set aside.
    8.Drain the rice (but keep the water). Pour the rice in an oven-proof baking dish (24 X 30 cm). Top with the spiced water and mix through.
    9.Place a sheet of greaseproof paper on the rice, then cover the dish with foil.
    10.Bake for 20 minutes, remove from the oven, and stand for another 10 minutes.
    11.Heat the butter and add the lemon juice. Just before serving, stir the rice with a fork, then pour over the butter and lemon juice.

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