Save A classic Indian favorite featuring tender chicken in a rich, creamy tomato sauce paired with fragrant basmati rice pilaf. Perfect for a comforting meal full of flavor and spice.
I first tasted butter chicken during a family gathering and immediately fell in love with its velvety sauce and the balance of spice. It became one of those special recipes I return to whenever I want something comforting but a little indulgent.
Ingredients
- Boneless, skinless chicken thighs: 600 g, cut into bite-sized pieces
- Plain yogurt: 2 tbsp
- Lemon juice: 2 tbsp
- Ground cumin: 2 tsp
- Garam masala: 2 tsp
- Ground turmeric: 1 tsp
- Chili powder: 1 tsp
- Salt: 1 tsp
- Butter: 2 tbsp for chicken, 2 tbsp butter or ghee for rice pilaf
- Vegetable oil: 1 tbsp
- Onions: 1 large, finely chopped for chicken; 1 small, finely chopped for rice pilaf
- Garlic cloves: 3 minced for chicken; 2 minced for rice pilaf
- Fresh ginger: 1 tbsp, grated
- Crushed tomatoes: 400 g (1 can)
- Heavy cream: 150 ml
- Tomato paste: 1 tbsp
- Sugar: 1 tbsp
- Fresh cilantro: 2 tbsp, chopped (for garnish)
- Basmati rice: 1 ½ cups, rinsed
- Bay leaf: 1
- Whole cloves: 3
- Green cardamom pods: 4, lightly crushed
- Water or chicken broth: 2 ½ cups
- Salt: 1 tsp (for rice pilaf)
Instructions
- Marinate Chicken:
- Combine yogurt, lemon juice, cumin, garam masala, turmeric, chili powder, and salt in a bowl. Add chicken, mix, and marinate for at least 20 minutes or overnight.
- Prepare Sauce:
- Heat butter and oil in a skillet over medium heat. Add onions and sauté until golden, about 5 minutes.
- Add Aromatics & Tomatoes:
- Add garlic and ginger, cook for 1 minute. Stir in crushed tomatoes, tomato paste, and sugar. Simmer for 10 minutes.
- Cook Chicken:
- Add marinated chicken (with marinade) to the sauce. Cook for 10 minutes, stirring, until chicken is cooked through.
- Finish Butter Chicken:
- Stir in heavy cream and simmer for 5 minutes. Adjust salt. Garnish with cilantro.
- Start Rice Pilaf:
- Melt butter in a saucepan. Add onion, cook until soft, about 3 minutes. Add garlic, bay leaf, cloves, and cardamom, sauté for 1 minute.
- Cook Rice:
- Add rinsed rice. Stir to coat. Add water and salt. Bring to boil, then reduce heat, cover, and simmer for 15 minutes.
- Finish & Serve:
- Remove from heat, let stand, covered, 5 minutes. Fluff before serving. Serve butter chicken hot with rice pilaf.
Save This dish always reminds me of celebrations at home growing up. Butter chicken with fragrant rice pilaf brings everyone to the table smiling, and there are rarely any leftovers.
Required Tools
Large skillet, medium saucepan with lid, knife and cutting board, mixing bowls, wooden spoon
Allergen Information
Contains dairy. Rice pilaf may have traces of gluten depending on broth; check for gluten-free options. Some garam masala blends may contain nuts.
Nutritional Information
Calories: 610, Total Fat: 27 g, Carbohydrates: 58 g, Protein: 35 g (per serving)
Save Make this classic butter chicken and rice pilaf for a meal to remember. Enjoy every bite and share with loved ones!
Kitchen Questions
- → What cut of chicken is best for this dish?
Boneless, skinless chicken thighs are preferred for their tenderness and ability to absorb the sauce flavors well.
- → Can I substitute heavy cream with a dairy-free option?
Yes, half-and-half or coconut milk can be used to maintain creaminess while avoiding dairy.
- → How do spices like garam masala and cumin enhance the flavor?
Garam masala adds warmth and complexity, while cumin contributes an earthy aroma, both essential for authentic flavor.
- → What is the purpose of marinating the chicken?
Marinating infuses the chicken with spices and lemon juice, tenderizing it and building deeper flavor throughout.
- → How should the rice pilaf be cooked for best results?
Sauteing spices and aromatics in butter before adding rinsed basmati rice helps release fragrance and ensures fluffy texture.