Save to Pinterest 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 and rice pilaf for a small family gathering, and it quickly became a requested favorite. The aroma of toasted spices always brings everyone to the kitchen, eager to dig 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, plus 1 tsp for rice pilaf
- Butter: 2 tbsp for chicken, 2 tbsp for rice pilaf
- Vegetable oil: 1 tbsp
- Large onion: 1, finely chopped, plus 1 small onion 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
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 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. Stir in heavy cream and simmer for another 5 minutes. Adjust salt to taste and garnish with chopped cilantro.
- Make 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. 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. 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 to Pinterest This meal always brings back memories of Sunday dinners at home, everyone gathered around the table, scooping out big helpings and sharing stories.
Serving Suggestions
Butter chicken and rice pilaf pair beautifully with naan, roti, and a fresh cucumber raita for a refreshing balance.
Variations
Swap chicken for paneer or tofu for a vegetarian version. Use coconut milk instead of cream for a lighter, dairy-free alternative.
Storage Tips
Leftovers keep well in the refrigerator for up to three days and reheat easily. Butter chicken may also be frozen for up to one month.
Save to Pinterest Enjoy this comforting meal and savor each bite with your loved ones. Every spoonful brings warmth and the vibrant taste of Indian spices.
Recipe FAQs
- → What cut of chicken works best for this dish?
Boneless, skinless chicken thighs offer juiciness and tenderness, enhancing the creamy tomato sauce’s richness.
- → Can I substitute heavy cream with a lighter alternative?
Yes, half-and-half or coconut milk can be used for a lighter, yet still creamy, texture.
- → How can I make the rice pilaf more aromatic?
Infuse the rice with whole spices like cardamom pods, cloves, and bay leaf while sautéing for deeper aroma.
- → Is it necessary to marinate the chicken?
Marinating for at least 20 minutes enhances flavor and tenderizes the chicken but can be adjusted based on time.
- → What is the best way to reheat leftovers?
Gently reheat on the stove over low heat, adding a splash of water or cream to maintain sauce consistency.
- → Can I use chicken breast instead of thighs?
Yes, but thighs retain moisture better and tend to be juicier in this preparation.