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 tried making butter chicken when my kids asked for something ‘restaurant-style’ at home. Paired with rice pilaf, it quickly became a weekend tradition in 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 (for chicken) + 2 tbsp (for pilaf)
- Vegetable oil: 1 tbsp
- Onion: 1 large, finely chopped (for chicken) + 1 small, finely chopped (for pilaf)
- Garlic cloves: 3, minced (for chicken) + 2, minced (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
- Butter or ghee: 2 tbsp (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 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).
- Sauté Aromatics:
- Heat butter and oil in a large skillet over medium heat. Add onions and sauté until golden, about 5 minutes.
- Add Garlic, Ginger & Tomato:
- 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 Rice:
- 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.
Pin it This dish brings everyone to the table; my children love scooping chicken and fragrant rice onto their plates, and it’s always a hit at Sunday dinner.
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. May contain nuts in some garam masala blends.
Nutritional Information
Per serving: Calories 610, Total Fat 27 g, Carbohydrates 58 g, Protein 35 g
Pin it Enjoy every spoonful of this satisfying classic—there’s nothing like homemade comfort food to bring your loved ones together.
Frequently Asked Questions
- → What cut of chicken works best for this dish?
Boneless, skinless chicken thighs provide tenderness and retain moisture better than breasts, ensuring juicy results.
- → Can I prepare the marinade in advance?
Yes, marinating the chicken for at least 20 minutes or overnight enhances flavor and tenderness significantly.
- → How is the basmati pilaf infused with spices?
The pilaf is sautéed with whole spices like bay leaf, cloves, and cardamom, releasing aromatic oils before cooking the rice.
- → Is it possible to lighten the creamy sauce?
Substitute heavy cream with half-and-half or coconut milk for a lighter yet flavorful sauce.
- → What side options complement this dish?
Warm naan, roti, or a simple cucumber salad pair wonderfully alongside to balance richness.
- → How do I ensure the rice pilaf isn't sticky?
Rinse basmati rice thoroughly before cooking and avoid stirring once simmering starts to keep grains separate.