Butter Chicken Orzo
Updated Aug 09, 2025, Published on Feb 08, 2023
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This Butter Chicken Orzo recipe is the third dish in my new Orzo Recipe Series. One of my favorite things about cooking is blending flavors from different cultures and adding a twist to classic dishes. This recipe combines the creamy and aromatic aspects of Indian butter chicken, with tender orzo pasta.
I opted to use boneless skinless chicken thighs because they’re more flavorful and much less likely to dry out compared to chicken breasts.
Watch how to make it here!
How do I make this recipe?
Spice Mix
- In a small bowl, mix together all the spice mix ingredients.
Chicken
- In a large bowl, combine the cut chicken pieces, yogurt, lemon juice, 1 tablespoon grated garlic, 1 tablespoon grated ginger, and about 2 tablespoons of the spice mix. Mix well, cover, and marinate in the fridge for at least 1 hour or up to overnight.
- When ready to cook, position the oven rack as high as possible and preheat the broiler. Arrange the marinated chicken in an even layer on a baking sheet, shaking off excess marinade. Broil for 6-8 minutes, or until cooked through with some charred bits.
Orzo
- Melt butter over medium heat in a large, high-rimmed sauté pan. Add the grated garlic and ginger, stirring to combine, and cook for 30 seconds. Then, add 1 teaspoon of the spice mix, stir to combine, and cook for another 30 seconds. Add the uncooked orzo to the pan and stir to combine. Toast the orzo for 1 minute, stirring occasionally.
- Pour in the tomato purée and about 1 cup of water. Add the salt, sugar, and the remaining spice mix, stirring to combine. Taste and adjust seasoning as needed.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer. Stir often to prevent the orzo from sticking to the bottom of the pan. It should take about 15-20 minutes for the orzo to cook through. If the sauce becomes too thick or the liquid is absorbing too quickly, add water as needed; I added about 1 more cup. The orzo should be saucy but fairly thick when done.
- Once the orzo is cooked, add the broiled chicken and stir to combine. Turn off the heat and add the remaining 2 tablespoons of butter and heavy cream. Stir until the butter is melted and the cream is fully incorporated.
- Divide the orzo and chicken mixture among bowls and serve immediately. Top with a squeeze of lemon juice, a drizzle of heavy cream, and a sprinkle of cilantro, if desired.
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Butter Chicken Orzo
Tender chicken marinated in a spiced yogurt mixture with creamy tomato sauce and perfectly cooked orzo pasta. The dish is rich with aromatic spices like garam masala, cumin, and paprika, balanced with a touch of lemon and fresh cilantro for a zesty finish. This recipe also offers easy cleanup, with everything cooking in one pan!
Equipment
- Large Bowl I like using a Pyrex Glass Bowl with a lid for marinating
Ingredients
Spice Mix
- 1.5 tablespoon Garam Masala
- 2 teaspoon Paprika
- 3/4 teaspoon Cumin
- 3/4 teaspoon Kosher Salt
- 1/2 teaspoon Cayenne, adjust to spice preference
- 1/4 teaspoon Cinnamon
- 1/4 teaspoon Coriander
Chicken
- 1.5 lbs Boneless Skinless Chicken Thighs, cut into bite-size pieces; or chicken breast
- 1/2 cup Plain Greek Yogurt, I used 0% fat
- 2 tablespoon Lemon Juice
- 1 tablespoon Garlic, grated
- 1 tablespoon Ginger, grated
Orzo
- 4 tablespoon Butter, divided
- 1 tablespoon Garlic, grated
- 1 tablespoon Ginger, grated
- 1 cup Orzo Pasta, uncooked
- 24 oz Tomato Passata, or tomato puree
- 1-2 cups Water, adjust as needed
- 1/2 teaspoon Granulated Sugar, or to taste
- 1/2 teaspoon Kosher Salt, or to taste
- 3/4 cup Heavy Cream, additional to drizzle while serving
- 1/4 cup Fresh Cilantro, roughly chopped to serve
- Lemon Juice, to serve
Instructions
Spice Mix
- In a small bowl, mix together all the spice mix ingredients.
Chicken
- In a large bowl, combine the cut chicken pieces, yogurt, lemon juice, 1 tablespoon grated garlic, 1 tablespoon grated ginger, and about 2 tablespoons of the spice mix. Mix well, cover, and marinate in the fridge for at least 1 hour or up to overnight.
- When ready to cook, position the oven rack as high as possible and preheat the broiler. Arrange the marinated chicken in an even layer on a baking sheet, shaking off excess marinade. Broil for 6-8 minutes, or until cooked through with some charred bits.
Orzo
- Melt butter over medium heat in a large, high-rimmed sauté pan. Add the grated garlic and ginger, stirring to combine, and cook for 30 seconds. Then, add 1 teaspoon of the spice mix, stir to combine, and cook for another 30 seconds. Add the uncooked orzo to the pan and stir to combine. Toast the orzo for 1 minute, stirring occasionally.
- Pour in the tomato passata and about 1 cup of water. Add the salt, sugar, and the remaining spice mix, stirring to combine. Taste and adjust seasoning as needed.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer. Stir often to prevent the orzo from sticking to the bottom of the pan. It should take about 15-20 minutes for the orzo to cook through. If the sauce becomes too thick or the liquid is absorbing too quickly, add water as needed; I added about 1 more cup. The orzo should be saucy but fairly thick when done.
- Once the orzo is cooked, add the broiled chicken and stir to combine. Turn off the heat and add the remaining 2 tablespoons of butter and heavy cream. Stir until the butter is melted and the cream is fully incorporated.
- Divide the orzo and chicken mixture among bowls and serve immediately. Top with a squeeze of lemon juice, a drizzle of heavy cream, and a sprinkle of cilantro, if desired.
Video
Nutrition
Calories: 699kcal, Carbohydrates: 50g, Protein: 45g, Fat: 36g, Saturated Fat: 19g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.5g, Cholesterol: 243mg, Sodium: 1046mg, Potassium: 1408mg, Fiber: 6g, Sugar: 12g, Vitamin A: 2585IU, Vitamin C: 23mg, Calcium: 134mg, Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
Made it tonight. SO GOOD.
Thanks so much for trying out this recipe and leaving a review! I’m glad you enjoyed it!