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.
I first made butter chicken and rice pilaf for a small family dinner and was amazed by how well the spices and creamy sauce came together. It has become one of our go-to meals when craving something hearty yet homemade.
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 (or ghee, for rice)
- Vegetable oil: 1 tbsp
- Onion: 1 large, finely chopped (for chicken), 1 small, finely chopped (for rice)
- Garlic cloves: 3 minced (for chicken), 2 minced (for rice)
- 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: 1 tsp (for rice)
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).
- Prepare 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 Chicken:
- Add marinated chicken (with marinade) to the sauce. Cook for 10 minutes, stirring occasionally, until chicken is cooked through. Stir in heavy cream and simmer for another 5 minutes. Adjust salt to taste. Garnish with chopped cilantro.
- Cook 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 to Pinterest This dish never fails to remind me of our celebratory family dinners where fragrant spices filled the kitchen. It always brings everyone to the table with excitement!
Required Tools
Large skillet, medium saucepan with lid, knife and cutting board, mixing bowls, wooden spoon
Nutritional Information
Calories: 610, Total Fat: 27 g, Carbohydrates: 58 g, Protein: 35 g per serving
Notes
For extra richness, swirl in more butter before serving chicken. Substitute chicken breast if preferred; 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.
Save to Pinterest Enjoy this comforting butter chicken and rice pilaf, a perfect meal for sharing. The vibrant flavors make every bite memorable.
Common Recipe Questions
- → Can I use chicken breast instead of thighs?
Yes, chicken breast may be used, but thighs will keep the dish juicier and more flavorful.
- → Is the dish gluten-free?
The main ingredients are naturally gluten-free. Use certified gluten-free broth for rice pilaf if necessary.
- → What can I serve with butter chicken and rice pilaf?
Serve with naan, roti, or a simple cucumber salad to complement the bold flavors.
- → Can I adjust the spice level?
Reduce chili powder for a milder taste or add extra for more heat. Garam masala also adds warmth without extra spice.
- → How can I make the dish lighter?
Substitute cream with half-and-half or coconut milk for a lighter, dairy-free alternative.
- → Is marinating the chicken essential?
Marinating enhances both the tenderness and flavor. Marinate for at least 20 minutes, longer for best results.