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 butter chicken with rice pilaf for a family celebration, and everyone loved how the creamy sauce paired with the aromatic rice. It's become our go-to comfort meal for special occasions.
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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 for chicken, plus 2 tbsp for rice pilaf
- Vegetable oil: 1 tbsp
- Onion: 1 large (finely chopped for chicken), 1 small (finely chopped for rice pilaf)
- Garlic cloves: 3 (minced for chicken), 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 for rice pilaf: 1 tsp
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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).
- Prepare sauce:
- Heat butter and oil in a large skillet over medium heat. Add onions and cook until golden, about 5 minutes.
- Add aromatics:
- 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 butter chicken:
- 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 and 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.
Save This recipe is always a hit at our family gatherings—everyone goes back for seconds. The kids especially love the mild spices and creamy sauce served over the fluffy rice.
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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.
Nutritional Information
Per serving: 610 calories. 27 g total fat. 58 g carbohydrates. 35 g protein.
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Butter chicken and rice pilaf bring restaurant flavors to your kitchen with ease. Enjoy every spoonful and don't forget the garnish of fresh cilantro for a burst of freshness.
Recipe FAQ
- → What type of chicken is best for this dish?
Boneless, skinless chicken thighs are ideal due to their juiciness, but breast can also be used.
- → Can I substitute the cream in the sauce?
Yes. Use half-and-half or coconut milk for a lighter or dairy-free alternative while maintaining richness.
- → How do I ensure the rice is fluffy?
Rinse the basmati rice well before cooking and let it rest, covered, after cooking for best texture.
- → Are there gluten concerns with this meal?
Use certified gluten-free broth for rice pilaf if needed, as some broths may contain traces of gluten.
- → What garnishes enhance the final dish?
Fresh chopped cilantro and a swirl of butter before serving both add extra flavor and richness.
- → Can I prepare the marinated chicken ahead?
Absolutely—marinate the chicken overnight for deeper flavor and quicker meal preparation.
