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 served this...
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
- Prepare 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).
- Sauté Aromatics:
- 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 Curry:
- Stir in heavy cream and simmer for another 5 minutes. Adjust salt to taste. Garnish with chopped cilantro.
- Prepare Rice Pilaf Base:
- 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.
- 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 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 meal brings joy to my family dinners.
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 this flavorful Butter Chicken & Rice Pilaf as a comforting and satisfying meal. It's a delightful way to bring the taste of India to your table.
Recipe FAQ
- → What cut of chicken works best?
Boneless, skinless thighs are preferred for juiciness, but breast meat can be substituted for a leaner option.
- → Can I prepare the chicken ahead of time?
Yes, marinate the chicken overnight to enhance flavors and streamline preparation for serving later.
- → Is the rice pilaf gluten-free?
It is gluten-free if prepared with certified gluten-free broth; otherwise, check ingredient labels before serving.
- → What can I use instead of heavy cream?
Half-and-half or coconut milk offers a lighter alternative while maintaining the dish's creamy texture.
- → Which spices are essential for authentic flavor?
Garam masala, cumin, turmeric, and cardamom give both the chicken and rice their distinctive Indian richness.
- → How do I make the pilaf extra fragrant?
Use whole spices like bay leaf, cloves, and cardamom pods for the classic aromatic profile in basmati rice pilaf.