Butter Chicken Rice Pilaf (Printable)

Rich tomato chicken served with fragrant basmati rice pilaf, offering a flavorful, satisfying Indian main dish.

# Components:

→ Butter Chicken

01 - 1.3 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2 tablespoons plain yogurt
03 - 2 tablespoons lemon juice
04 - 2 teaspoons ground cumin
05 - 2 teaspoons garam masala
06 - 1 teaspoon ground turmeric
07 - 1 teaspoon chili powder
08 - 1 teaspoon salt
09 - 2 tablespoons butter
10 - 1 tablespoon vegetable oil
11 - 1 large onion, finely chopped
12 - 3 garlic cloves, minced
13 - 1 tablespoon fresh ginger, grated
14 - 14 ounces crushed tomatoes
15 - 2/3 cup heavy cream
16 - 1 tablespoon tomato paste
17 - 1 tablespoon sugar
18 - 2 tablespoons fresh cilantro, chopped (for garnish)

→ Rice Pilaf

19 - 1 1/2 cups basmati rice, rinsed
20 - 2 tablespoons butter or ghee
21 - 1 small onion, finely chopped
22 - 2 garlic cloves, minced
23 - 1 bay leaf
24 - 3 whole cloves
25 - 4 green cardamom pods, lightly crushed
26 - 2 1/2 cups water or chicken broth
27 - 1 teaspoon salt

# Method:

01 - In a mixing bowl, blend yogurt, lemon juice, cumin, garam masala, turmeric, chili powder, and salt. Add chicken pieces and mix thoroughly to coat. Cover and marinate for at least 20 minutes or refrigerate overnight for enhanced flavor.
02 - Heat butter and vegetable oil in a large skillet over medium heat. Sauté chopped onion until golden brown, around 5 minutes.
03 - Add minced garlic and grated ginger to the skillet and cook for 1 minute. Stir in crushed tomatoes, tomato paste, and sugar. Simmer for 10 minutes, stirring occasionally to develop flavors.
04 - Add marinated chicken along with marinade to the sauce. Cook for 10 minutes, stirring occasionally, until chicken is fully cooked.
05 - Stir in heavy cream, simmer for an additional 5 minutes. Adjust salt to taste and garnish with chopped cilantro before serving.
06 - Melt butter or ghee in a medium saucepan over medium heat. Add finely chopped onion, sauté until softened, about 3 minutes. Add minced garlic, bay leaf, whole cloves, and crushed cardamom pods; cook for 1 minute until fragrant.
07 - Stir in rinsed basmati rice to coat with butter and aromatics. Pour in water or chicken broth and add salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
08 - Remove saucepan from heat and keep covered for 5 minutes. Uncover and fluff rice gently with a fork.
09 - Plate butter chicken hot with a serving of rice pilaf alongside.

# Expert Advice:

01 -
  • Deeply flavorful and aromatic
  • Includes both buttery chicken and fragrant rice pilaf for a complete meal
02 -
  • This dish contains dairy (butter, cream, yogurt).
  • Rice pilaf may contain gluten if using regular broth: choose certified gluten-free broth if needed.
03 -
  • Marinate chicken overnight for maximum flavor.
  • Use ghee in place of butter for a more authentic taste.
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