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 remember the first time I made butter chicken at home, craving a cozy dinner during the cool season. It was incredible to see how easy homemade rice pilaf elevated the meal for my family.
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 (for rice pilaf)
- Vegetable oil: 1 tbsp
- Onion: 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 (rice pilaf): 1 tsp
Instructions
- Marinate the Chicken:
- In a bowl, combine yogurt, lemon juice, cumin, garam masala, turmeric, chili powder, and salt. Add chicken, mix well, and marinate for at least 20 minutes (or overnight in the refrigerator).
- Cook Onion for Sauce:
- Heat butter and oil in a large skillet over medium heat. Add onions and cook until golden, about 5 minutes.
- Add Aromatics and Tomato:
- Add garlic and ginger, cook for 1 minute. Stir in crushed tomatoes, tomato paste, and sugar. Simmer for 10 minutes, stirring occasionally.
- Add Chicken and Simmer:
- Add marinated chicken (with marinade) to the sauce. Cook for 10 minutes, stirring occasionally, until chicken is fully cooked.
- Finish Butter Chicken:
- Stir in heavy cream and simmer for another 5 minutes. Adjust salt to taste. Garnish with chopped cilantro.
- Begin Rice Pilaf:
- Melt butter in a saucepan over medium heat. Add onion, cook until soft, about 3 minutes. Add garlic, bay leaf, cloves, and cardamom. Sauté for 1 minute.
- Add Rice and Liquid:
- Add rinsed rice, stir to coat with butter and spices. Add water or broth and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes.
- Set and Serve
- Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving. Serve butter chicken hot with rice pilaf on the side.
Save This butter chicken and rice recipe has quickly become a Sunday dinner favorite, bringing the family together each time with its warmth and vibrant aroma.
Required Tools
Large skillet, medium saucepan with lid, knife and cutting board, mixing bowls, wooden spoon
Allergen Information
Contains dairy (butter, cream, yogurt). Rice pilaf may contain traces of gluten if using broth. Check garam masala label if you have nut allergies.
Nutritional Information
Per serving: Calories: 610, Total Fat: 27 g, Carbohydrates: 58 g, Protein: 35 g
Save Serve this classic comfort meal hot and garnish with cilantro for a beautiful finish. The aromas and flavors make for an unforgettable dinner experience.
Recipe Help & FAQs
- → How do I marinate the chicken for best flavor?
Combine yogurt, lemon juice, cumin, garam masala, turmeric, chili powder, and salt. Toss the chicken pieces in this mixture and refrigerate for at least 20 minutes or overnight for enhanced tenderness and flavor.
- → Can I substitute chicken breasts instead of thighs?
Yes, chicken breasts can be used, but thighs retain more moisture and tend to be juicier when cooked in the creamy sauce.
- → What spices are used in the rice pilaf?
The pilaf is flavored with whole spices including bay leaf, cloves, and green cardamom pods, which add a warm and aromatic note to the basmati rice.
- → How can I make the dish dairy-free?
Replace the butter with a plant-based alternative and use coconut milk or another non-dairy creamer instead of heavy cream to maintain creaminess without dairy.
- → What is the best way to cook the tomato sauce?
Sauté onions, garlic, and ginger until soft, then simmer crushed tomatoes with tomato paste and sugar. Add the marinated chicken and cook until tender, finishing with cream to create a rich sauce.
- → How long should I let the rice stand after cooking?
Once cooked, remove the pilaf from heat and let it stand covered for 5 minutes before fluffing with a fork to ensure the grains are perfectly tender and separate.