In a bowl, combine the chicken with half the butter chicken marinade and yogurt. Toss to coat evenly. Let marinate for at least 30 minutes, or up to overnight for deeper flavor.

Preheat your oven to 375°F (190°C).

Lightly grease a large oven-safe baking dish or Dutch oven.

Melt butter in the baking dish. Add the diced onion and sauté until softened, about 3–4 minutes.

Stir in the rinsed rice until well coated.

Pour in the chicken broth and heavy cream. Season lightly with salt, keeping in mind the marinade already contains seasoning. Stir to combine.

Cover tightly with foil or a lid and bake for 50–55 minutes, until the rice is tender and the chicken is fully cooked.

Uncover and bake for an additional 10 minutes to slightly thicken the sauce.

Let the dish rest for 5 minutes before gently fluffing the rice.

Garnish with fresh cilantro and an extra drizzle of cream or butter if desired.