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.
The first time I made butter chicken with rice pilaf at home, it reminded me of my travels in Delhi where every meal felt like a celebration. The aroma and richness instantly bring comfort and the spices make it a family favorite for special gatherings.
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
- Vegetable oil: 1 tbsp
- Onion: 1 large, finely chopped
- Garlic cloves: 3, minced
- 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
- Butter or ghee: 2 tbsp
- Onion (for rice): 1 small, finely chopped
- Garlic cloves (for rice): 2, minced
- Bay leaf: 1
- Whole cloves: 3
- Green cardamom pods: 4, lightly crushed
- Water or chicken broth: 2 ½ cups
- Salt (for rice): 1 tsp
Instructions
- Marinate the chicken:
- Combine yogurt, lemon juice, cumin, garam masala, turmeric, chili powder, and salt in a bowl. Add chicken, mix well, and marinate for at least 20 minutes (or up to overnight in the refrigerator).
- Prepare the sauce:
- Heat butter and oil in a large skillet over medium heat. Add onions and sauté until golden, about 5 minutes.
- Add aromatics:
- 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 the curry:
- 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 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 and fluff:
- 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 My family loves sharing this meal on weekends. Everyone gathers around the table and shares stories while savoring the comforting spices together.
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.
Nutritional Information
Calories: 610, Total Fat: 27 g, Carbohydrates: 58 g, Protein: 35 g (per serving)
Save Enjoy this butter chicken and rice pilaf fresh for the best flavor. It also makes delicious leftovers for next-day lunches.
Recipe FAQs
- → What makes butter chicken tender?
Marinating chicken with yogurt, lemon juice, and spices helps tenderize and infuse flavor before cooking.
- → Which rice pairs best with this dish?
Basmati rice is ideal, offering long grains and a fragrant aroma that complements the creamy chicken.
- → Can I substitute chicken breast for thighs?
Yes, chicken breast may be used, but thighs tend to remain juicier and more flavorful in the dish.
- → How can I lighten the sauce?
Use half-and-half or coconut milk instead of heavy cream for a lighter, yet still creamy, texture.
- → What side dishes work with butter chicken and rice pilaf?
Naan, roti, or a simple cucumber salad make excellent accompaniments for added texture and freshness.
- → Are there any allergens to consider?
This dish contains dairy; check garam masala for nuts and use gluten-free broth if sensitive to gluten.