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 learned to make butter chicken during a cooking class with my family, and it quickly became a go-to for special occasions. The rice pilaf always reminds me of gatherings where everyone asks for seconds!
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 rice pilaf)
- Vegetable oil: 1 tbsp
- Large onion: 1, finely chopped (plus 1 small for rice pilaf)
- 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
- 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 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 in the refrigerator.
- Sauté Onion:
- Heat butter and oil in a large skillet over medium heat. Add onions and cook until golden, about 5 minutes.
- Add Aromatics & Tomato:
- Add garlic and ginger, cook for 1 minute. Stir in crushed tomatoes, tomato paste, and sugar. Simmer for 10 minutes, stirring occasionally.
- Add Chicken & Simmer:
- 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.
- 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 Rice & Liquid:
- 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 & 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 This dish is a family favorite—my kids always help with marinating the chicken, and everyone gathers around the table as the aroma fills the kitchen.
Required Tools
Large skillet, medium saucepan with lid, knife and cutting board, mixing bowls, wooden spoon
Allergen Information
Contains dairy (butter, cream, yogurt). May contain gluten in broth—check labels. Garam masala blends may contain nuts.
Nutritional Information
Calories: 610 Protein: 35 g Fat: 27 g Carbohydrates: 58 g (per serving)
Save Finish with a sprinkle of fresh cilantro and serve hot for maximum flavor. Butter chicken and rice pilaf are sure to impress at any dinner table.
Recipe FAQs
- → What cut of chicken works best for this dish?
Boneless, skinless chicken thighs are preferred for their juiciness and tenderness during slow cooking.
- → Can I use a substitute for heavy cream?
Yes, half-and-half or coconut milk can replace heavy cream for a lighter or dairy-free variation.
- → How do the spices contribute to flavor?
Spices like garam masala, cumin, turmeric, and chili powder create warmth, depth, and mild heat that complement the creamy sauce.
- → What is the purpose of marinating the chicken?
Marinating infuses the meat with spice and lemon juice, tenderizing and enhancing overall taste.
- → How is the rice pilaf prepared for best results?
The rice is first sautéed with butter, onions, garlic, and whole spices to build aroma before simmering in water or broth for fluffy texture.
- → Can the dish be made gluten-free?
Yes, by using certified gluten-free broth for the pilaf, the dish remains suitable for gluten-free diets.