Save Pin 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.
When I first learned to cook this butter chicken and rice pilaf, it became an instant hit with my family—the vibrant aromas and irresistibly creamy sauce always bring everyone together at the table.
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 or ghee for rice pilaf)
- Vegetable oil: 1 tbsp
- Large onion: 1, finely chopped (plus 1 small onion for rice pilaf)
- Garlic cloves: 3, minced (plus 2 cloves 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 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)
- Prepare the sauce base:
- 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 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
- Make 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 fluff:
- 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 Pin This meal is often a weekend tradition at our house—the kids love helping to scoop the rice pilaf and everyone asks for seconds of the creamy chicken sauce.
Serving Suggestions
Pair this dish with buttered naan, warm roti, or simply enjoy it on its own with extra fresh cilantro to brighten up every bite.
Allergen & Nutrition Information
This recipe contains dairy from butter, cream, and yogurt. Use gluten-free broth for the rice if needed. Each serving: 610 calories, 27 g fat, 58 g carbohydrates, 35 g protein.
Make Ahead & Storage
Butter chicken and rice pilaf can be made a day ahead and reheated gently on the stovetop. Store leftovers in airtight containers in the refrigerator for up to 3 days.
Save Pin Enjoy the cozy flavors of homemade butter chicken and rice pilaf—a dish that's sure to warm hearts and bring comfort to your table.
Recipe FAQs
- → What cut of chicken works best for this dish?
Boneless, skinless chicken thighs are ideal as they remain juicy and tender during cooking, enhancing the texture and flavor.
- → How can I make the basmati rice more aromatic?
Add whole spices like cardamom, cloves, and bay leaf while cooking alongside butter and onions to infuse warm and fragrant notes.
- → Can I adjust the spice level in the dish?
Yes, modify the chili powder amount to suit your preferred heat level without affecting the dish’s core flavors.
- → Is there a way to achieve extra richness in the sauce?
Swirling in additional butter before serving enhances the sauce’s creaminess and richness for a luxurious mouthfeel.
- → What alternatives can be used for heavy cream?
Half-and-half or coconut milk can be used to lighten the sauce while maintaining its creamy consistency and flavor.