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 & rice pilaf at home, the whole kitchen filled with irresistible aromas. It quickly became a special weekend treat my family looks forward to—every bite brings back warm memories of laughter around 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
- Butter: 2 tbsp (plus 2 tbsp for pilaf or ghee)
- Vegetable oil: 1 tbsp
- Large onion: 1, finely chopped (plus 1 small onion for pilaf)
- Garlic cloves: 3, minced (plus 2 for 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
- Salt: 1 tsp (for pilaf)
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:
- Heat butter and oil in a large skillet over medium heat. Add onions and sauté until golden, about 5 minutes.
- Add Aromatics:
- 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 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.
- 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 & 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 Sharing this dish at family gatherings always sparks stories about travel and comfort foods. My children request this meal on chilly nights, bringing us together around a warm, fragrant table.
Required Tools
Large skillet, medium saucepan with lid, knife and cutting board, mixing bowls, wooden spoon
Allergen Information
Contains dairy. For gluten-free, use certified broth. Check garam masala for nut content if needed.
Nutritional Information
Per serving: Calories 610, Total Fat 27 g, Carbohydrates 58 g, Protein 35 g
Save This butter chicken & rice pilaf recipe brings vibrant flavors and comfort in every spoonful. Perfect for sharing and celebrating together.
Recipe FAQ
- → What spices enhance the chicken's flavor?
Garam masala, ground cumin, turmeric, chili powder, and freshly grated ginger build the deep, layered flavor profile of the chicken.
- → How is the rice pilaf made aromatic?
The pilaf is infused with whole spices like bay leaf, cloves, and cardamom, sautéed with onions and garlic before cooking the rice.
- → Can chicken breasts be used instead of thighs?
Yes, though thighs remain juicier and more flavorful; breasts work well if preferred for a leaner result.
- → How do I make the sauce creamier without dairy cream?
Substitute half-and-half or coconut milk for a lighter, dairy-free option while maintaining richness.
- → What is the purpose of marinating the chicken?
Marinating tenderizes the meat and infuses it with spices and lemon juice for more depth and flavor in the final dish.