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 made this dish on a cool evening when craving something hearty and comforting. The blend of spices and the creamy sauce instantly made it a family favorite in our home.
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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 or ghee)
- Vegetable oil: 1 tbsp
- Onion: 1 large, finely chopped (plus 1 small for rice pilaf)
- Garlic: 3 cloves, minced (plus 2 cloves 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)
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Instructions
- Marinate the 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.
- Cook the onion:
- 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.
- Simmer with chicken:
- Add marinated chicken with 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.
- Prepare the 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 the 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 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 Butter chicken is a crowd-pleaser at our family gatherings, and the rice pilaf brings everyone to the table for seconds. Even picky eaters go back for more every time.
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Required Tools
Large skillet, medium saucepan with lid, knife and cutting board, mixing bowls, wooden spoon
Nutritional Information
Calories per serving: 610. Total Fat: 27 g. Carbohydrates: 58 g. Protein: 35 g.
Notes
For extra richness, swirl in a little more butter before serving. Substitute chicken breast if preferred: thighs remain juicier. For a lighter version, use half-and-half or coconut milk instead of cream. Serve with naan or roti for a heartier meal.
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This butter chicken and rice pilaf is an unforgettable comfort meal. Pair it with a simple salad for a satisfying feast.
