Save to Pinterest 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.
This dish has always been my go-to when hosting family dinners; it never fails to impress and brings everyone together around the table.
Ingredients
- For the Butter Chicken: 600 g boneless, skinless chicken thighs cut into bite-sized pieces, 2 tbsp plain yogurt, 2 tbsp lemon juice, 2 tsp ground cumin, 2 tsp garam masala, 1 tsp ground turmeric, 1 tsp chili powder, 1 tsp salt, 2 tbsp butter, 1 tbsp vegetable oil, 1 large onion finely chopped, 3 garlic cloves minced, 1 tbsp fresh ginger grated, 400 g (1 can) crushed tomatoes, 150 ml heavy cream, 1 tbsp tomato paste, 1 tbsp sugar, 2 tbsp fresh cilantro chopped for garnish
- For the Rice Pilaf: 1 ½ cups basmati rice rinsed, 2 tbsp butter or ghee, 1 small onion finely chopped, 2 garlic cloves minced, 1 bay leaf, 3 whole cloves, 4 green cardamom pods lightly crushed, 2 ½ cups water or chicken broth, 1 tsp salt
Instructions
- Marinate 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)
- Cook Aromatics:
- Heat butter and oil in a large skillet over medium heat Add onions and sauté until golden about 5 minutes
- Add Garlic Ginger and Tomatoes:
- Add garlic and ginger cook for 1 minute Stir in crushed tomatoes tomato paste and sugar Simmer for 10 minutes stirring occasionally
- Cook Chicken:
- Add marinated chicken (with marinade) to the sauce Cook for 10 minutes stirring occasionally until chicken is cooked through
- Finish Sauce:
- Stir in heavy cream and simmer for another 5 minutes Adjust salt to taste Garnish with chopped cilantro
- Prepare 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
- Cook Rice:
- 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
- Rest Rice:
- 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 to Pinterest This recipe always brings back fond memories of family gatherings filled with warmth and laughter.
Notes
For extra richness swirl in a little more butter before serving the chicken Substitute chicken breast if preferred but thighs remain juicier For a lighter version use half-and-half or coconut milk instead of cream Serve with naan or roti for a heartier meal
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 use certified gluten-free broth if needed May contain nuts in some garam masala blends check labels if allergic
Save to Pinterest Enjoy this delicious butter chicken and rice pilaf for a satisfying meal that delights the senses.
Recipe FAQs
- → What type of chicken works best for this dish?
Boneless, skinless chicken thighs are preferred for their juicy texture, but chicken breasts can be used for a leaner option.
- → How does marinating affect the chicken?
Marinating with yogurt, lemon juice, and spices tenderizes the chicken and infuses it with rich flavors before cooking.
- → Can I substitute the cream for a lighter alternative?
Yes, half-and-half or coconut milk can be used to reduce richness while maintaining a creamy texture.
- → What spices enhance the rice pilaf aroma?
Whole cloves, green cardamom pods, and bay leaf add fragrant and warm notes to the basmati rice.
- → How should the rice pilaf be cooked for best results?
Cook the rice gently with butter and spices, then simmer covered on low heat until fluffy, allowing flavors to meld well.