Pin It 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 remember making butter chicken and rice pilaf for the first time for my family & everyone couldn’t get enough. The rich sauce and perfectly cooked rice instantly made it a go-to comfort dish 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
- 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 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 onions:
- Heat butter and oil in a large skillet over medium heat. Add onions and sauté until golden about 5 minutes.
- Add garlic ginger and tomatoes:
- Add garlic and ginger cook for 1 minute. Stir in crushed tomatoes tomato paste and sugar. Simmer for 10 minutes stirring occasionally.
- Cook the chicken:
- Add marinated chicken (with marinade) to the sauce. Cook for 10 minutes stirring occasionally until chicken is cooked through.
- Finish the sauce:
- 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.
- Add rice and cook:
- 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 the 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.
Pin It Butter chicken night is a favorite in our house & my kids love helping stir the sauce while the fragrant rice cooks on the stove.
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 broth is used and garam masala can contain nuts in some blends.
Nutritional Information
Calories: 610 Total Fat: 27 g Carbohydrates: 58 g Protein: 35 g (per serving)
Pin It This comforting butter chicken & rice pilaf is sure to become a staple at your table. The creamy sauce & fragrant rice make every bite memorable.
Recipe Questions & Answers
- → What cut of chicken works best for this dish?
Boneless, skinless chicken thighs are ideal as they stay juicy and absorb flavors well during cooking.
- → Can I substitute the dairy ingredients for a lighter option?
Yes, half-and-half or coconut milk can replace heavy cream for a lighter, dairy-free variation.
- → How do I ensure the rice pilaf is fluffy and separate?
Rinse the basmati rice thoroughly before cooking and let it rest covered after simmering to achieve fluffy, separate grains.
- → What spices give the pilaf its aroma?
Whole spices like cardamom, cloves, and bay leaf infuse the rice with warm, fragrant notes characteristic of Indian cuisine.
- → Can I prepare the dish ahead of time?
Marinate the chicken in advance to enhance flavor, and prepare the pilaf shortly before serving for best texture.
- → Is this dish suitable for gluten-free diets?
Yes, using certified gluten-free broth in the pilaf ensures the dish remains gluten-free.