Marry Me Indian Style Chicken with Saffron Rice
Our Marry Me Indian Style Chicken with Saffron Rice brings together tender chicken simmered in Kohinoor Delhi Butter Chicken Cooking Sauce. This recipe is perfect for date night, special occasions, or anytime you want a meal that feels both luxurious and deeply satisfying.
Keep this recipe for later
Ingredients
- Kohinoor Butter Chicken sauce – 1 pack
- Chicken breast boneless – 4nos
- Salt – ½ tsp
- Black Pepper powder – ¼ tsp
- Washed baby spinach – 100g
- Cooking oil – 2 tbsp
- Butter – 20g
- Double cream – 100ml
- Grated parmesan cheese – 25gms
For saffron Rice
- Kohinoor Platinum Basmati rice – 200gms
- Saffron – 1/5gm
- Butter – 50gms
- Salt – ½ tsp
- Boiling water – 400ml
method
To make the saffron rice, wash and soak the Kohinoor Basmati rice in lukewarm water and keep for 30 minutes. In a small bowl soak the saffron in 2 tablespoons of warm water. Drain the rice and keep aside.
Heat butter in a thick bottom pan, add the drained rice and lightly mix. Then add salt and boiling water. Allow to cook on medium heat until all the water is absorbed and holes form on the surface of the rice. Sprinkle the saffron water on top of the rice, cover the pan with a lid and reduce the heat to very low, allowing to steam for 7 minutes. Open and fork the rice to make it fluffy.
Sprinkle salt and pepper on the chicken breast.
Heat oil in a frying pan, place the breast skin side down, cook on medium heat for 3-4 minutes until lightly brown. Turn the chicken breast and pan fry for a further 3 minutes, then remove from pan and keep aside. In the same pan, pour the Kohinoor Butter Chicken sauce and bring to a boil, add the baby spinach, cream and butter.
Add the pan-fried chicken breast to the sauce and allow to cook on low heat for 5 minutes or until the chicken is cooked through.
Sprinkle with parmesan cheese and serve the chicken with the sauce and saffron rice.
