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 tried making butter chicken and rice pilaf for a family dinner, and it quickly became one of our most requested dishes for both special occasions and cozy nights in.
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
- Vegetable oil: 1 tbsp
- Large onion: finely chopped
- Garlic cloves: 3, minced
- 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: 2 tbsp
- Small onion: finely chopped
- Garlic cloves: 2, minced
- Bay leaf: 1
- Whole cloves: 3
- Green cardamom pods: 4, lightly crushed
- Water or chicken broth: 2 ½ cups
- Salt: 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.
- Build the Sauce:
- 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 Chicken:
- Stir in heavy cream and simmer for another 5 minutes. Adjust salt to taste. Garnish with chopped cilantro.
- Make 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.
- Add Rice and Simmer:
- 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 Sharing this meal with my family always feels like bringing a little bit of India into our home and watching everyone enjoy every bite.
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. Some garam masala blends may include nuts; check labels if allergic.
Nutritional Information
Calories: 610, Total Fat: 27 g, Carbohydrates: 58 g, Protein: 35 g (per serving)
Save This butter chicken and rice pilaf recipe is a heartwarming classic, great for gatherings or cozy evenings. Enjoy the layers of flavor with every delicious spoonful.
Recipe FAQ
- → What cuts of chicken work best for this dish?
Boneless, skinless chicken thighs are ideal for tenderness and juiciness, though breast meat can also be used if preferred.
- → How can I make the pilaf more aromatic?
Using whole spices like cardamom, cloves, and bay leaf while sautéing the rice enhances fragrance and flavor.
- → Can I substitute dairy ingredients for a different version?
Yes, using half-and-half or coconut milk instead of heavy cream can offer a lighter, dairy-free alternative.
- → What is the best way to marinate the chicken?
Mixing yogurt, lemon juice, and spices creates a tenderizing marinade; allow at least 20 minutes or up to overnight for deeper flavor.
- → How do I achieve a creamy sauce consistency?
Simmer crushed tomatoes with butter and then finish with heavy cream stirred in gently to create richness.
- → Are there any allergen considerations with this dish?
It contains dairy products and may contain traces of gluten if broth is used. Check ingredient labels for spice blends if allergies are a concern.