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.
I first tasted butter chicken on a family trip and immediately fell in love with its creamy texture and aromatic spices. Making it at home quickly became a tradition we all look forward to especially when paired with homemade rice pilaf.
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 divided (plus 2 tbsp or ghee for rice)
- Vegetable oil: 1 tbsp
- Onion: 1 large finely chopped (plus 1 small for rice)
- Garlic: 3 cloves minced (plus 2 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 (for rice): 1 tsp
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 Aromatics 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 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 Gathering around the table to share butter chicken and rice pilaf is one of our favorite ways to unwind as a family. The aroma fills the entire house and always draws everyone in for seconds.
Serving Suggestions
Enjoy butter chicken and rice pilaf with naan or roti for a satisfyingly hearty Indian feast. A side of cool cucumber raita or a simple green salad makes the meal even more refreshing.
Make-Ahead & Storage
Butter chicken tastes even better the next day and can be refrigerated for up to 3 days. Rice pilaf can be made ahead stored separately and gently reheated when ready to serve.
Nutritional Information
Each serving provides about 610 calories with 27 g fat 58 g carbohydrates and 35 g protein ideal for a well-rounded meal.
Save This homemade classic brings warmth comfort and vibrant flavor to your table in every bite. Make it your own by customizing the spice levels to suit your taste.
Recipe FAQ
- → What cut of chicken works best for this dish?
Boneless, skinless chicken thighs are ideal because they stay juicy and tender after marinating and simmering in the sauce.
- → Can I substitute the cream with a lighter alternative?
Yes, half-and-half or coconut milk can be used instead of heavy cream for a lighter, dairy-free option without losing creaminess.
- → How is the rice pilaf seasoned?
The basmati rice is cooked with butter or ghee, onion, garlic, bay leaf, cloves, and lightly crushed cardamom pods to infuse aromatic flavors.
- → Is marinating the chicken necessary?
Marinating the chicken with yogurt, lemon juice, and spices enhances tenderness and deepens the flavor profile of the dish.
- → What can I serve alongside this meal?
This dish pairs well with naan, roti, or a simple vegetable side to complement the rich, spiced chicken and rice.