Pin 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.
This dish has always been a favorite at family dinners, bringing together great flavors and warmth.
Ingredients
- For the Butter Chicken: 600 g boneless skinless chicken thighs cut into bite sized pieces 2 tbsp plain yogurt 2 tbsp lemon juice 2 tsp ground cumin 2 tsp garam masala 1 tsp ground turmeric 1 tsp chili powder 1 tsp salt 2 tbsp butter 1 tbsp vegetable oil 1 large onion finely chopped 3 garlic cloves minced 1 tbsp fresh ginger grated 400 g (1 can) crushed tomatoes 150 ml heavy cream 1 tbsp tomato paste 1 tbsp sugar 2 tbsp fresh cilantro chopped (for garnish)
- For the Rice Pilaf: 1 ½ cups basmati rice rinsed 2 tbsp butter or ghee 1 small onion finely chopped 2 garlic cloves minced 1 bay leaf 3 whole cloves 4 green cardamom pods lightly crushed 2 ½ cups water or chicken broth 1 tsp salt
Instructions
- Step 1:
- 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)
- Step 2:
- Heat butter and oil in a large skillet over medium heat Add onions and sauté until golden about 5 minutes
- Step 3:
- Add garlic and ginger cook for 1 minute Stir in crushed tomatoes tomato paste and sugar Simmer for 10 minutes stirring occasionally
- Step 4:
- Add marinated chicken (with marinade) to the sauce Cook for 10 minutes stirring occasionally until chicken is cooked through
- Step 5:
- Stir in heavy cream and simmer for another 5 minutes Adjust salt to taste Garnish with chopped cilantro
- Step 6:
- For 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
- Step 7:
- 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
- Step 8:
- Remove from heat and let stand covered for 5 minutes Fluff with a fork before serving
- Step 9:
- Serve butter chicken hot with rice pilaf on the side
Pin This recipe is a favorite during family gatherings bringing everyone together with its warm rich flavor.
Notes
For extra richness swirl in a little more butter before serving the chicken Substitute chicken breast if preferred but 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
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
Pin This butter chicken and rice pilaf recipe makes for a wholesome comforting meal that everyone will enjoy.
Recipe FAQ
- → How do I make the chicken tender and flavorful?
Marinate the chicken thighs with yogurt, lemon juice, and spices for at least 20 minutes to enhance tenderness and infuse taste before cooking.
- → Can I substitute chicken thighs with breast?
Yes, chicken breast can be used but thighs remain juicier and more flavorful in this preparation.
- → What spices are used in the rice pilaf for aroma?
Cardamom pods, cloves, and bay leaf add fragrant layers to the basmati rice pilaf.
- → How do I achieve a creamy texture in the sauce?
Adding heavy cream towards the end of cooking enriches the sauce with a smooth, velvety texture.
- → Can I adjust the heat level of this dish?
Yes, chili powder quantity can be reduced or omitted to suit milder preferences.