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.
Growing up, I always looked forward to family dinners when butter chicken was on the menu. The rich sauce and fluffy rice pilaf bring back memories of laughter and warmth around the dinner table.
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 (plus 1 tsp for rice pilaf)
- Butter: 2 tbsp (plus 2 tbsp or ghee for rice pilaf)
- Vegetable oil: 1 tbsp
- Onion: 1 large, finely chopped (plus 1 small for rice pilaf)
- Garlic cloves: 3, minced (plus 2 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 1/2 cups, rinsed
- Bay leaf: 1
- Whole cloves: 3
- Green cardamom pods: 4, lightly crushed
- Water or chicken broth: 2 1/2 cups
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 up to overnight in the refrigerator).
- Prepare the butter chicken sauce:
- Heat butter and oil in a large skillet over medium heat. Add onions and sauté until golden about 5 minutes. Add garlic and ginger cook for 1 minute. Stir in crushed tomatoes tomato paste and sugar. Simmer for 10 minutes stirring occasionally.
- Cook the chicken:
- Add marinated chicken (with marinade) to the sauce. Cook for 10 minutes stirring occasionally until chicken is cooked through.
- Finish and garnish:
- Stir in heavy cream and simmer for another 5 minutes. Adjust salt to taste. Garnish with chopped cilantro.
- Make the 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 rinsed rice stir to coat with butter and spices. Add water (or broth) and salt. Bring to a boil then reduce heat to low cover and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork before serving.
- Serve:
- Serve butter chicken hot with rice pilaf on the side.
Save Sitting down to butter chicken and rice pilaf always brings everyone together especially on chilly evenings when comfort food is just what we need.
What to Serve With
Serve with naan or roti for a heartier meal, and add a fresh cucumber raita or simple green salad to balance the rich flavors.
Allergen Guide
This recipe contains dairy products (butter, cream, yogurt). Some garam masala blends may include nuts—always check ingredient labels if concerned about allergies.
Nutrition
Each serving provides approximately 610 calories, 27 g total fat, 58 g carbohydrates, and 35 g protein making it filling yet balanced for a dinner dish.
Save Enjoy this butter chicken and rice pilaf warm for best flavor. Leftovers reheat beautifully for lunch the next day!
Recipe Help & Answers
- → How can I make the chicken more tender?
Marinate the chicken for at least 20 minutes or overnight. Yogurt and lemon juice help break down proteins, making the chicken juicy and tender.
- → What is the best way to cook the rice pilaf evenly?
Rinse the basmati rice thoroughly before cooking and simmer gently with whole spices until tender. Let it rest covered to allow steam to finish the cooking.
- → Can I substitute cream with a lighter alternative?
Yes, you can use half-and-half or coconut milk to reduce richness while retaining creaminess in the sauce.
- → What spices are key for authentic flavor?
Garam masala, cumin, turmeric, chili powder, and fresh ginger are crucial for delivering the classic aromatic and spicy notes.
- → How should I adjust seasoning for dietary restrictions?
Use certified gluten-free broth for the pilaf to avoid gluten, and adjust salt levels based on dietary needs.