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.
This dish has been a family staple for years and always brings everyone to the table with its inviting aroma and delicious flavors.
Ingredients
- For the Butter Chicken: 600 g boneless, skinless chicken thighs, cut into bite-sized pieces, 2 tbsp plain yogurt, 2 tbsp lemon juice, 2 tsp ground cumin, 2 tsp garam masala, 1 tsp ground turmeric, 1 tsp chili powder, 1 tsp salt, 2 tbsp butter, 1 tbsp vegetable oil, 1 large onion finely chopped, 3 garlic cloves minced, 1 tbsp fresh ginger grated, 400 g (1 can) crushed tomatoes, 150 ml heavy cream, 1 tbsp tomato paste, 1 tbsp sugar, 2 tbsp fresh cilantro chopped (for garnish)
- For the Rice Pilaf: 1 ½ cups basmati rice rinsed, 2 tbsp butter or ghee, 1 small onion finely chopped, 2 garlic cloves minced, 1 bay leaf, 3 whole cloves, 4 green cardamom pods lightly crushed, 2 ½ cups water or chicken broth, 1 tsp salt
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 Onions:
- Heat butter and oil in a large skillet over medium heat. Add onions and sauté until golden, about 5 minutes.
- Add Garlic and Ginger:
- 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 Sauce:
- Stir in heavy cream and simmer for another 5 minutes. Adjust salt to taste. Garnish with chopped cilantro.
- Prepare Rice Pilaf:
- For 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.
- Add Rice and Cook:
- 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.
- Finish Rice:
- 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 This recipe has created many cherished family dinners filled with laughter and warm conversation around the dinner table.
Notes
For extra richness, swirl in a little more butter before serving the chicken. Substitute chicken breast if preferred but thighs remain juicier. For a lighter version, use half-and-half or coconut milk instead of cream. Serve with naan or roti for a heartier meal.
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.
Save Enjoy this flavorful dish as a delightful centerpiece for any meal that invites comfort and warmth.
Recipe FAQs
- → How can I keep the chicken tender and juicy?
Marinate the chicken with yogurt and spices for at least 20 minutes to help tenderize it. Cooking on medium heat and avoiding overcooking will keep the pieces moist.
- → What spices provide the authentic flavor in this dish?
Garam masala, ground cumin, turmeric, chili powder, and fresh ginger all contribute to its distinctive, warm Indian flavor profile.
- → Can I substitute the cream with a lighter option?
Yes, half-and-half or coconut milk can be used as alternatives for a lighter, yet still creamy texture.
- → How do I make the basmati rice pilaf aromatic?
Sauté onions, garlic, and whole spices like bay leaf, cloves, and cardamom before adding rinsed basmati rice to release their flavors fully.
- → Is it necessary to use chicken thighs instead of breast?
Thighs remain juicier and offer richer flavor, but chicken breast can be used if preferred, keeping in mind it may cook faster and be less moist.