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.
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)
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.
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.
Save This butter chicken and rice pilaf is an unforgettable comfort meal. Pair it with a simple salad for a satisfying feast.