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.
Butter chicken is a dish that I first made after trying it at a family gathering. Its combination of tender chicken and velvety sauce quickly became a favorite at home. Pairing it with homemade rice pilaf adds an extra layer of satisfaction to the meal.
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 (plus 1 tsp for rice pilaf)
- Butter: 2 tbsp (plus 2 tbsp for rice pilaf)
- Vegetable oil: 1 tbsp
- Large onion: 1, finely chopped (plus 1 small onion 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
Instructions
- Marinate the chicken:
- Combine yogurt, lemon juice, cumin, garam masala, turmeric, chili powder, and salt in a bowl. Add chicken, mix well, and marinate for at least 20 minutes or up to overnight in the refrigerator.
- Cook the 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 the chicken:
- Add marinated chicken and 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.
- Make 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, reduce heat to low, cover, and simmer for 15 minutes.
- Finish and serve:
- 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.
Save My family loves sharing this butter chicken and rice pilaf at Sunday dinners. Even picky eaters come back for seconds, and every bite is spiced just right for everyone around the table.
Serving Suggestions
Butter chicken tastes wonderful with naan or roti. For an extra special touch, offer cucumber raita, sliced red onion, or pickled vegetables on the side.
Storage and Reheating
Store leftovers in airtight containers in the refrigerator for up to 3 days. To reheat, warm gently on the stove, adding a splash of cream or water to loosen the sauce if needed.
Nutritional Information
Each serving contains about 610 calories, 27 g total fat, 58 g carbohydrates, and 35 g protein.
Save This recipe brings vibrant flavors and comfort to your table. Serve hot and enjoy every delicious bite.
Recipe Guide
- → How should the chicken be marinated?
Mix yogurt, lemon juice, and spices such as cumin, garam masala, turmeric, chili powder, and salt. Coat chicken pieces evenly and marinate at least 20 minutes or overnight in the fridge for deeper flavor.
- → What is the best method to cook the sauce?
Sauté onions until golden, add garlic and ginger, followed by crushed tomatoes, tomato paste, and sugar. Simmer before adding marinated chicken, cooking fully and finishing with cream to create a rich, balanced sauce.
- → How is the rice pilaf prepared?
Butter is melted in a pan and sautéed with onion, garlic, and whole spices like bay leaf, cloves, and cardamom. Rinsed basmati rice is then added and coated before cooking with water or broth until fluffy and aromatic.
- → Can I adjust creaminess without heavy cream?
Yes, substitute heavy cream with half-and-half or coconut milk for a lighter yet creamy texture without sacrificing richness.
- → What garnishes enhance this dish?
Freshly chopped cilantro adds a bright herbal note, balancing the creaminess and spices. A final swirl of butter can also enrich the flavor before serving.