Butter Chicken with Rice

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 the first time I made butter chicken with rice pilaf for my family: it filled our home with irresistible aromas and quickly became the most requested dish for cozy weeknights.

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: 1, 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: 1, 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).

Sauté aromatics:

Heat butter and oil in a large skillet over medium heat. Add onions and cook 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 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 and rice pilaf is our go-to for Sunday night dinners, everyone gathers around the table with excitement as the aromas fill the house.

Required Tools

Large skillet, medium saucepan with lid, knife and cutting board, mixing bowls, wooden spoon

Allergen Information

The recipe contains dairy and may include gluten and nuts depending on ingredient selection

Nutritional Information

Per serving: 610 calories, 27 g total fat, 58 g carbohydrates, 35 g protein

Save

Enjoy this comforting classic and let it bring warmth and flavor to any occasion. Serve hot and savor each bite with family or friends.

Recipe Guide

→ What type of rice is best for the pilaf?

Basmati rice is preferred due to its fragrant aroma and fluffy texture, which complements the creamy chicken.

→ Can I substitute chicken thighs with breasts?

Yes, chicken breasts can be used, but thighs remain juicier and more flavorful in this preparation.

→ How do I achieve the creamy texture in the sauce?

The creaminess comes from stirring in heavy cream at the end of cooking, which balances the spices and tomato base.

→ What spices contribute to the flavor of this dish?

Key spices include garam masala, cumin, turmeric, chili powder, and fresh ginger, providing warmth and depth.

→ Is it possible to make the dish dairy-free?

Substitute heavy cream with coconut milk or a dairy-free alternative and use oil instead of butter to keep it dairy-free.