Pin It 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 at home, I was amazed at how the vibrant spices mellowed into something so cozy and satisfying. Combining it with homemade rice pilaf brings out those flavors even more 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 2 tbsp for pilaf)
- Vegetable oil: 1 tbsp
- Large onion: 1, finely chopped
- Garlic cloves: 3, minced (plus 2 for 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
- Small onion: 1, finely chopped (for pilaf)
- Bay leaf: 1
- Whole cloves: 3
- Green cardamom pods: 4, lightly crushed
- Water or chicken broth: 2 ½ cups
- Salt: 1 tsp (for 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 up to overnight in the refrigerator).
- Prepare the sauce:
- Heat butter and oil in a large skillet over medium heat. Add onions and cook 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 the 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.
- 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, cook 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.
- Finishing touches:
- Remove rice 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.
Pin It This dish is a favorite with my family and often the star of weekend dinners. Everyone gathers around excitedly, savoring every spoonful 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. Some garam masala blends may contain nuts
Nutritional Information
Per serving: Calories 610, Total Fat 27 g, Carbohydrates 58 g, Protein 35 g
Pin It Butter chicken with rice pilaf brings restaurant-quality comfort to your own table. Enjoy every flavorful bite right at home.
Recipe FAQs
- → What cut of chicken works best for this dish?
Boneless, skinless chicken thighs are preferred for their tenderness and ability to stay juicy after simmering.
- → Can I adjust the spice level?
Yes, altering chili powder amounts allows control over heat intensity while maintaining balance with the creamy sauce.
- → How is the rice pilaf flavored?
The basmati rice is cooked with aromatic spices like bay leaf, cloves, and cardamom, which infuse a subtle fragrance.
- → Is it possible to substitute dairy ingredients?
For a lighter variation, use half-and-half or coconut milk instead of heavy cream, and consider plant-based butter alternatives.
- → What is the best way to marinate the chicken?
Combine yogurt, lemon juice, and spices, then marinate the chicken for at least 20 minutes or up to overnight for deeper flavor.