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 discovered butter chicken on a trip to Delhi and have been making it at home ever since. Pairing it with homemade rice pilaf brings back amazing memories with every bite.
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 (plus more for rice pilaf)
- Vegetable oil: 1 tbsp
- Large onion: 1, finely chopped
- 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 ½ cups, rinsed
- Butter or ghee: 2 tbsp (for rice pilaf)
- Small onion: 1, finely chopped
- Bay leaf: 1
- Whole cloves: 3
- Green cardamom pods: 4, lightly crushed
- Water or chicken broth: 2 ½ cups
- Salt: 1 tsp (for rice pilaf)
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 overnight in the refrigerator).
- Prepare the Sauce:
- Heat butter and oil in a large skillet over medium heat. Add chopped 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 Butter Chicken:
- Stir in heavy cream and simmer for another 5 minutes. Adjust salt to taste. Garnish with chopped cilantro.
- Prepare the Rice Pilaf:
- Melt butter (or ghee) 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 the Rice:
- Add rinsed basmati 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 Serve:
- Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving. Serve butter chicken hot with rice pilaf on the side.
Save to Pinterest This dish was always a staple at big family gatherings, and I still remember how everyone would line up for seconds. Sharing it together always turned a simple night into something special.
Required Tools
Use a large skillet for cooking the chicken and a medium saucepan with lid for the rice pilaf. Have a knife and cutting board ready for prep, plus mixing bowls and a wooden spoon for stirring.
Nutritional Information
Each serving contains approximately 610 calories, 27 g total fat, 58 g carbohydrates, and 35 g protein.
Notes
Add an extra swirl of butter before serving chicken for extra richness, or substitute coconut milk for a lighter version. Serve with naan or roti for a heartier meal.
Save to Pinterest Enjoy every bite of this comforting butter chicken and rice pilaf. It's sure to bring warmth and flavor to your table!
Recipe Questions & Answers
- → What spices are used in the chicken marinade?
The marinade includes ground cumin, garam masala, turmeric, chili powder, lemon juice, and salt, which infuse the chicken with rich, aromatic flavors.
- → How is the basmati rice pilaf flavored?
The pilaf is simmered with butter, finely chopped onion, garlic, bay leaf, cloves, and green cardamom pods to create a fragrant and layered taste.
- → Can chicken breast be used instead of thighs?
Yes, chicken breast can be substituted, but thighs remain juicier and more tender when cooked in the sauce.
- → What can be used as a cream substitute for a lighter version?
Half-and-half or coconut milk are great alternatives to heavy cream to lighten the sauce while retaining creaminess.
- → How long should the chicken be marinated?
For best flavor, marinate the chicken at least 20 minutes or up to overnight in the refrigerator.
- → Is the dish gluten-free?
The dish contains dairy but is gluten-free if using certified gluten-free broth for the pilaf.