Recipe for Mexican Rice with Creamy Chicken

This recipe is especially for all non-veg lovers. The combination of chicken curry and white rice is very famous and quite common in every house in India. So, let’s try something delicious creamy and unique.

Creamy chicken is a lip-smacking non-vegetarian dish mostly eaten with butter naan. But it would help if you tried something new and more yummy this time. 


  • 250 grams of chicken breasts 
  • One packet of Amul cream
  • 10-15 cashew nuts
  • One teaspoon of black pepper
  • One teaspoon of garam masala
  • One teaspoon chat masala
  • Three tablespoon ginger garlic paste
  • One tablespoon of lime juice
  • One tablespoon of dried fenugreek leaves
  • Three tablespoon oil


1. Take a bowl and add some cashew nuts and one spoon of fresh cream. Grind well till smooth.

2. Take all the ingredients and marinate the chicken breasts in it. Refrigerate for 2 hours.

3. Heat a pan and add some oil. Fry the chicken pieces until it gets soft brown and cooked. 

4. Add a small amount of water and fresh Amul cream.

5. Cook well for 15-20 minutes.

6. Let the chicken cook nicely. You can also add some mozzarella to make it creamier and cheesy.

7. Now the creamy chicken is ready. Garnish it with some dried fenugreek leaves and lemon juice.

Mexican rice with creamy chicken is a perfect combination so let’s make some Mexican rice.

Here’s the recipe:


  • 2 cups basmati rice
  • Two tablespoons oil
  • One diced onion
  • Four cloves of garlic
  • One teaspoon of red chilli powder
  • One teaspoon of grated ginger
  • One small cup of tomato ketchup
  • One teaspoon of cumin powder
  • Salt to taste
  • 2 cups of water


1. Take a bowl and soak 2 cups of rice in water. 

2. Now heat a pressure cooker on medium flame and add two big spoons of oil to it.

3. Add the diced onions and grated ginger to the cooker. Stir well until golden brown.

4. Take the rice bowl and wash it well with fresh water. Remove the water from the rice.

5. Add the rice into the pressure cooker and mix it well with onions and ginger for 30 seconds.

6. Include one teaspoon of red chilli powder, 2-3 teaspoons of salt, cumin powder and tomato sauce in the rice.

7. Now add 2 cups of water to the rice and stir well for a half minute.

8. Cover the pressure cooker with a lid and cook the rice on high flame for 5-6 minutes. 

9. Let the cooker get normal. Open the cooker after 7-8 minutes.

10. Mix the rice with a fork and place one big rice spoon on a plate.

11. Garnish some fresh coriander leaves, spring onions and lime juice. 

 Serve hot with creamy chicken and vinegar onions.