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 first made this butter chicken and rice pilaf for a weekend family dinner craving our favorite Indian takeout. It was surprisingly simple and delicious—the leftovers tasted even better the next day!
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
- Onion (large): 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
- Onion (small): 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).
- Prepare 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 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:
- 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 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.
- Finish Rice:
- 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 This dish reminds me of our family celebrating birthdays around the table passing steaming bowls of perfectly cooked rice and creamy chicken. Everyone always requests seconds!
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
Calories: 610 Total Fat: 27 g Carbohydrates: 58 g Protein: 35 g per serving
Save A sprinkle of fresh cilantro gives a beautiful finishing touch. Enjoy with a side of naan for a truly comforting meal.
Recipe FAQ
- → What type of chicken works best?
Boneless, skinless chicken thighs provide juiciness and remain tender, but chicken breast can be used as a milder alternative.
- → Can I substitute the cream?
For a lighter version, use half-and-half or coconut milk; it will reduce richness while preserving creamy texture.
- → How do I achieve fluffy rice pilaf?
Rinse the rice well and let it stand, covered, after cooking; fluff gently with a fork before serving for best texture.
- → Which spices are key for authentic flavor?
Garam masala, cumin, turmeric, and cardamom are essential for aromatic warmth and depth in both chicken and rice pilaf.
- → Is this dish gluten-free?
Yes, when using certified gluten-free broth for the pilaf; always check ingredient labels to avoid gluten traces.
- → What can be served alongside?
Naan or roti pairs perfectly for a heartier meal. Add a side salad or cool raita for freshness.