Pin Recipe 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 sampled homemade butter chicken at a friend's Diwali celebration years ago and it became an unforgettable experience. Preparing it with rice pilaf makes the meal complete and always brings a taste of India to our kitchen.
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
- Onion: 1 large finely chopped for chicken and 1 small finely chopped for rice pilaf
- Garlic cloves: 3 minced for chicken and 2 minced 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 the chicken:
- Combine yogurt lemon juice cumin garam masala turmeric chili powder and salt in a bowl. Add chicken pieces 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 saute until golden for about 5 minutes.
- Add aromatics and tomatoes:
- Add garlic and ginger cook for 1 minute then 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 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 saute for 1 minute.
- Add rice and cook:
- 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 serve:
- Remove from heat and let stand covered for 5 minutes. Fluff rice with fork. Serve butter chicken hot with rice pilaf.
Pin Recipe Whenever I make this meal my daughter insists on helping stir the spices into the rice. The aroma brings everyone to the kitchen and it's become our signature Sunday dinner.
Required Tools
Large skillet medium saucepan with lid knife and cutting board mixing bowls wooden spoon.
Allergen Information
Contains dairy. Rice pilaf may contain traces of gluten if using broth so use gluten-free broth if required. Check garam masala labels for nuts if sensitive.
Nutritional Information
Calories: 610. Total Fat: 27 g. Carbohydrates: 58 g. Protein: 35 g per serving.
Pin Recipe Enjoy every bite of this vibrant meal and savor both the creamy butter chicken and fluffy rice pilaf together. It's comfort and spice in one satisfying dish.
Recipe FAQs
- → What cut of chicken works best?
Boneless, skinless chicken thighs are preferred for their tenderness and flavor retention in the sauce.
- → Can I substitute cream for a lighter option?
Yes, half-and-half or coconut milk can be used to reduce richness while maintaining creaminess.
- → How do I achieve fluffy basmati rice pilaf?
Rinse the rice well before cooking, sauté spices and onions in butter, and let the rice rest covered after cooking for fluffiness.
- → What spices are key in the sauce?
Garam masala, cumin, turmeric, and chili powder create the characteristic warmth and depth in the sauce.
- → Is this dish gluten-free?
Yes, but ensure that the broth used for the pilaf is certified gluten-free to avoid cross-contamination.
- → Can chicken breast be used instead?
Yes, though thighs remain juicier and more flavorful when cooked in the sauce.