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 tasted butter chicken while traveling in Delhi, and I still recreate this comforting dish for family dinners. The rice pilaf adds that special aromatic touch everyone loves.
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 more for rice pilaf
- Vegetable oil: 1 tbsp
- Onion: 1 large, finely chopped, plus 1 small for rice pilaf
- Garlic cloves: 3, minced for butter chicken, 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
- Butter or ghee (for rice): 2 tbsp
- Bay leaf: 1
- Whole cloves: 3
- Green cardamom pods: 4, lightly crushed
- Water or chicken broth: 2 ½ cups
- Salt (for rice): 1 tsp
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 Onions:
- 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.
- 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 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 This butter chicken always brings our family together, especially on busy chilly evenings. The aroma alone fills the house and has everyone lined up for second helpings.
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: check labels if allergic.
Nutritional Information
Calories: 610, Total Fat: 27 g, Carbohydrates: 58 g, Protein: 35 g per serving.
Save Invite friends to savor this classic pairing: it&s a sure crowd-pleaser. Enjoy every fragrant spoonful with loved ones!
Recipe Questions & Answers
- → How do I keep the chicken tender and juicy?
Marinate the chicken thighs in yogurt, lemon juice, and spices for at least 20 minutes to tenderize and infuse flavor before cooking.
- → What spices give the pilaf its aroma?
Bay leaf, whole cloves, and lightly crushed green cardamom pods provide a fragrant and warm aroma to the basmati rice pilaf.
- → Can I use chicken breast instead of thighs?
Yes, but thighs remain juicier and more flavorful. If using breast, avoid overcooking to keep it tender.
- → How do I achieve a creamy sauce without curdling?
Stir in heavy cream towards the end of cooking on low heat and simmer gently to maintain a smooth, rich sauce.
- → What are good alternatives to heavy cream?
Half-and-half or coconut milk can be used for a lighter or dairy-free variation with a slightly different richness.
- → How do I make the rice fluffy?
Rinse basmati rice well before cooking, then simmer gently covered, and let it rest off heat for 5 minutes before fluffing with a fork.