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.
The first time I made butter chicken from scratch, the aromas that filled the kitchen instantly transported me to my favorite Indian restaurant. The rice pilaf makes the meal feel complete and extra special every time.
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 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 Onion Mixture:
- Heat butter and oil in a large skillet over medium heat. Add onions and sauté until golden, about 5 minutes.
- Add Garlic, Ginger, Tomatoes:
- Add garlic and ginger, cook for 1 minute. Stir in crushed tomatoes, tomato paste, and sugar. Simmer for 10 minutes, stirring occasionally.
- Add Chicken & Simmer:
- Add marinated chicken (with marinade) to the sauce. Cook for 10 minutes, stirring occasionally, until chicken is cooked through.
- Finish Sauce:
- Stir in heavy cream and simmer for another 5 minutes. Adjust salt to taste. Garnish with chopped cilantro.
- Make 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 & Simmer:
- 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.
- Steam & Serve:
- Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
- Combine:
- Serve butter chicken hot with rice pilaf on the side.
Save Butter chicken is always a requested meal at our family gatherings, and it brings everyone together with laughter and stories around the table.
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 using broth—use certified gluten-free broth if needed. May contain nuts in some garam masala blends; check labels if allergic.
Nutritional Information (per serving)
Calories: 610, Total Fat: 27 g, Carbohydrates: 58 g, Protein: 35 g
Save Enjoy a comforting, flavor-packed dinner that is sure to satisfy and impress guests. The leftovers taste even better the next day!
Recipe FAQ
- → How long should the chicken be marinated?
Marinate the chicken for at least 20 minutes to allow the spices and lemon juice to tenderize and flavor it deeply. For more intensity, marinate overnight in the refrigerator.
- → What makes the rice pilaf fragrant?
Whole spices like cardamom pods, cloves, and bay leaf are sautéed with the rice, infusing it with warm, aromatic flavors that complement the creamy chicken.
- → Can I substitute chicken thighs with another cut?
Chicken breasts can be used for a leaner option, but thighs remain juicier and more tender when cooked slowly in the sauce.
- → Is it possible to make the sauce dairy-free?
Yes, substitute the cream with coconut milk or half-and-half for a lighter, dairy-free variation without losing richness.
- → How can I add extra richness to the dish?
Swirling in a little more butter at the end of cooking enhances the sauce’s creaminess and depth of flavor.