Butter Chicken Risotto

Butter Chicken Risotto a fusion of North Indian and North Italian cuisine

Butter Chicken Risotto as rich as it sounds, is a fusion of Butter Chicken Curry from North India and Italian Risotto, Creamy Arborio rice base from North Italy. Its a plate of food that is right out of your dreams!

We’ll make this recipe in two parts, Part 1, The Butter Chicken and Part 2 the Risotto with lots of love and most importantly with lost of patience. As i always say, when it comes to Risottos, patience really is a virtue

So let’s dive into making this exceptional recipe!

For Butter Chicken Gravy you’ll need:

1 medium chicken breast chunks marinated in 1 tbsp oil and 1 tsp each of salt, pepper, red chilli powder, turmeric, cumin powder and chicken masala for atleast 30 mins

3 tbsp olive oil

4 tbsp butter – Less than this, don’t call it butter chicken

1 medium yellow onion roughly sliced

3 cloves garlic roughly chopped

1/3rd cup tomato paste

1/4th cup table cream

½ tbsp dried fenugreek leaves – optional, I love using these in creamy gravies


1 tsp each of sugar, pepper, chicken masala, red chilly powder, coriander powder, turmeric, garam masala and cardamom powder

3 tbsp chopped coriander

For the Risotto You’ll need:

2 tbsp olive oil

½ cup Italian Arborio Rice

450 ml chicken broth

½ medium yellow onion finely chopped

2 cloves garlic minced

Salt and pepper


Let’s start by prepping the Butter Chicken Gravy

In a pan, heat 1 tbsp olive oil and 1 tbsp butter on medium heat. Once hot add the roughly chopped onion and garlic. Add salt and let it soften for about 3-4 mins till translucent. Turn off the heat

Now transfer the sautéed onions in a blender, add 1/4th cup cold water and blitz. Blitz it till its nice and pasty. You can choose to add 4-5 cashews to this before blitzing

Now, in the same pan heat 1 tbsp olive oil and add the onion garlic paste and cook for about 2 mins on medium heat. Add tomato paste and the spices (not the sugar) and cook for 3-4 mins continuously stirring

Once the spices release aroma, add ½ cup warm water, table cream, 2 tbsp of butter and mix it together. Cover cook on low heat for 7-10 mins or till you see oil on the surface of the gravy

Now add sugar, dry fenugreek leaves and chopped coriander leaves. Mix well and turn off the heat. Set aside in the pan (don’t take it off the pan)

To prep the chicken, heat a skillet on medium high heat, add 1 tbsp olive oil and as soon as you see the first wisp of smoke, add in the marinated chicken. Cook on one side for about 2 mins and then flip. Cook another side for 2 mins and then on low heat for another min till its nice and golden brown. Take it off the heat and set it aside

Now to Part 2, the Risotto, lots of patience remember?

In a pan heat 2 tbsp olive oil on medium heat, add finely chopped onions, minced garlic and pinch of salt + pepper. Sautee the onions for 4-5 mins and add the arborio rice

Roast the rice for 3-4 mins and reduce the flame to medium low

Now add 1/4th of the chicken broth and mix well. Stir frequently and let the water reduce to almost nil. Now add another 1/4th of the broth and repeat the same process of leaving the broth to nil. Remember to stir frequently. Add another 1/4th of chicken broth and turn the flame to low. Now cover cook for 4-5 mins or till you’re again left with broth almost soaked up. Add the remaining 1/4th portion of the broth and cover cook the rice on low till the broth disappears again and you see that the rice has gotten sticky, creamy, cooked! Takes about 20 mins in total

Now the fun part, heat the butter chicken gravy in the pan and add pan fried chicken to it. Now add the cooked Risotto and on low heat mix it together with a light hand. Turn off the heat

Serve with a dollop of butter

It’s a hectic recipe and will leave you with too many dirty dishes, but take my word, every morsel of this beautiful fusion dish is worth the effort. Let us know if you end up making it on our Instagram @the.kari.tales

Get ready to go Mmmmmmmmmmmm!

Published by thekaritales

Self taught homecook, foodstylist, recipe developer, foodie, explorer and a media professional

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