Butter Chicken and Rice Pilaf (Printable)

Tender chicken in a creamy tomato sauce served alongside aromatic basmati pilaf, rich in spices and comfort.

# What You Need:

→ Butter Chicken

01 - 21 oz boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2 tbsp plain yogurt
03 - 2 tbsp lemon juice
04 - 2 tsp ground cumin
05 - 2 tsp garam masala
06 - 1 tsp ground turmeric
07 - 1 tsp chili powder
08 - 1 tsp salt
09 - 2 tbsp butter
10 - 1 tbsp vegetable oil
11 - 1 large onion, finely chopped
12 - 3 garlic cloves, minced
13 - 1 tbsp fresh ginger, grated
14 - 14 oz canned crushed tomatoes
15 - 2/3 cup heavy cream
16 - 1 tbsp tomato paste
17 - 1 tbsp sugar
18 - 2 tbsp fresh cilantro, chopped (for garnish)

→ Rice Pilaf

19 - 1 1/2 cups basmati rice, rinsed
20 - 2 tbsp butter or ghee
21 - 1 small onion, finely chopped
22 - 2 garlic cloves, minced
23 - 1 bay leaf
24 - 3 whole cloves
25 - 4 green cardamom pods, lightly crushed
26 - 2 1/2 cups water or chicken broth
27 - 1 tsp salt

# How-To:

01 - Combine yogurt, lemon juice, ground cumin, garam masala, turmeric, chili powder, and salt in a bowl. Add chicken pieces and coat thoroughly. Marinate for at least 20 minutes or refrigerate overnight.
02 - Heat butter and vegetable oil in a large skillet over medium heat. Add chopped onions and cook until golden, approximately 5 minutes.
03 - Incorporate minced garlic and grated ginger into the skillet and cook for 1 minute. Stir in crushed tomatoes, tomato paste, and sugar. Allow the mixture to simmer for 10 minutes, stirring occasionally.
04 - Add marinated chicken along with the marinade to the tomato sauce. Simmer for 10 minutes, stirring periodically until the chicken is fully cooked.
05 - Stir heavy cream into the skillet and simmer for an additional 5 minutes. Adjust salt as needed. Garnish with chopped fresh cilantro before serving.
06 - In a medium saucepan, melt butter over medium heat. Add finely chopped onion and cook until softened, about 3 minutes. Add garlic, bay leaf, cloves, and cardamom pods, sautéing for 1 minute.
07 - Add the rinsed basmati rice and stir to coat grains with butter and spices. Pour in water or chicken broth along with salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
08 - Remove saucepan from heat and let the rice stand, covered, for 5 minutes. Fluff with a fork prior to serving.
09 - Plate the butter chicken alongside the fragrant rice pilaf while hot.

# Expert Advice:

01 -
  • Full of authentic Indian flavor
  • Comforting creamy dish with aromatic rice for a complete meal
02 -
  • For extra richness swirl in a little more butter before serving the chicken
  • Rice pilaf may contain gluten if using regular broth use certified gluten-free broth if needed
03 -
  • For a lighter version use half-and-half or coconut milk instead of cream
  • Chicken thighs stay juicier than breast but both work well in this recipe
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