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 remember making this butter chicken & rice pilaf for the first time when my family was craving something warm and comforting. The aromas that filled the kitchen promised a delicious meal ahead, and every bite reminded us of our favorite Indian restaurant, just without leaving 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 (plus 1 tsp for rice pilaf)
- Butter: 2 tbsp (plus 2 tbsp for rice pilaf, or use ghee)
- Vegetable oil: 1 tbsp
- Large onion: 1, finely chopped (plus 1 small onion for rice pilaf)
- Garlic cloves: 3, minced (plus 2 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 1/2 cups, rinsed
- Bay leaf: 1
- Whole cloves: 3
- Green cardamom pods: 4, lightly crushed
- Water or chicken broth: 2 1/2 cups
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 sauté until golden, about 5 minutes
- Simmer 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 the Butter Chicken:
- Stir in heavy cream and simmer for another 5 minutes. Adjust salt to taste. Garnish with chopped cilantro
- Rice Pilaf Base:
- 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 & Liquid:
- 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 Fluff Serve:
- Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving
- To Serve:
- Serve butter chicken hot with rice pilaf on the side
Save My kids love piling the buttery chicken and rice onto their plates and declaring it's 'even better than takeout.' It's now a regular request for family night feasts.
Serving & Pairing Ideas
Enjoy butter chicken & rice pilaf with warm naan or roti on the side and a simple cucumber salad for freshness. A dollop of yogurt or a spoonful of mango chutney makes it extra special.
Allergen & Dietary Tips
The recipe contains dairy in butter, cream, and yogurt. For gluten-free needs, ensure your broth is certified gluten-free. Check your garam masala for accidental nut ingredients.
Make Ahead & Storage
Both the butter chicken and rice can be made a day ahead and reheated gently. Leftovers keep well in the fridge for 2 to 3 days – the flavors deepen and the dish is even tastier the next day.
Save This butter chicken & rice pilaf will bring family and friends to the table in minutes. Make it once, and it'll soon become your go-to crowd pleaser.
Recipe Guide
- → How do I ensure chicken stays tender?
Marinate the chicken in yogurt and spices for at least 20 minutes to tenderize and infuse flavors before cooking.
- → Can I substitute ingredients for dietary needs?
Yes, use half-and-half or coconut milk instead of cream for a lighter variation, and ensure broth is gluten-free if needed.
- → What spices are crucial for authentic flavor?
Garam masala, cumin, turmeric, and chili powder are essential to achieve the warm, layered spices characteristic of this dish.
- → How is the rice pilaf prepared for best texture?
Rinse basmati rice thoroughly and cook with whole spices, then let it rest covered to finish steaming and fluff before serving.
- → Can other cuts of chicken be used?
Yes, chicken breast may be used, though thighs typically yield a juicier and more flavorful result.