Butter Chicken Rice Pilaf (Print View)

Creamy butter chicken pairs perfectly with fragrant basmati rice pilaf, featuring bold Indian spices and rich flavors.

# Components:

→ Butter Chicken

01 - 1.3 pounds boneless skinless chicken thighs, cut into bite-sized pieces
02 - 2 tablespoons plain yogurt
03 - 2 tablespoons lemon juice
04 - 2 teaspoons ground cumin
05 - 2 teaspoons garam masala
06 - 1 teaspoon ground turmeric
07 - 1 teaspoon chili powder
08 - 1 teaspoon salt
09 - 2 tablespoons butter
10 - 1 tablespoon vegetable oil
11 - 1 large onion, finely chopped
12 - 3 garlic cloves, minced
13 - 1 tablespoon fresh ginger, grated
14 - 14 ounces crushed tomatoes
15 - 2/3 cup heavy cream
16 - 1 tablespoon tomato paste
17 - 1 tablespoon sugar
18 - 2 tablespoons fresh cilantro, chopped (for garnish)

→ Rice Pilaf

19 - 1 1/2 cups basmati rice, rinsed
20 - 2 tablespoons butter or ghee
21 - 1 small onion, finely chopped
22 - 2 garlic cloves, minced
23 - 1 bay leaf
24 - 3 whole cloves
25 - 4 green cardamom pods, lightly crushed
26 - 2 1/2 cups water or chicken broth
27 - 1 teaspoon salt

# Method:

01 - Combine yogurt, lemon juice, ground cumin, garam masala, turmeric, chili powder, and salt in a bowl. Add chicken pieces, mix well, and marinate for at least 20 minutes or up to overnight in the refrigerator.
02 - Heat butter and vegetable oil in a large skillet over medium heat. Add chopped onions and sauté until golden, about 5 minutes.
03 - Add minced garlic and grated ginger, cook for 1 minute. Stir in crushed tomatoes, tomato paste, and sugar. Simmer for 10 minutes and stir occasionally.
04 - Add marinated chicken along with marinade to the skillet. Cook for 10 minutes, stirring occasionally until chicken is tender and cooked through.
05 - Stir in heavy cream and simmer for another 5 minutes. Adjust salt to taste and garnish with chopped cilantro.
06 - Melt butter in a medium saucepan over medium heat. Add chopped onion, cook until soft, about 3 minutes. Add minced garlic, bay leaf, cloves, and cardamom pods, sauté for 1 minute.
07 - Add rinsed basmati rice, stir to coat with butter and spices. Pour in water or chicken broth and add salt. Bring to a boil, reduce heat to low, cover with lid, and simmer for 15 minutes.
08 - Remove from heat and let stand covered for 5 minutes. Fluff rice gently with a fork before serving.
09 - Serve butter chicken hot, accompanied by rice pilaf on the side.

# Expert Advice:

01 -
  • One-pot meal
  • Freezer-friendly
02 -
  • To substitute chicken breast, be aware thighs remain juicier.
  • For a lighter version, consider using half-and-half or coconut milk instead of heavy cream.
  • Serving with naan or roti can make this a heartier meal.
03 -
  • For extra richness, swirl in a little more butter before serving the chicken.
  • Substitute chicken breast if preferred, but thighs remain juicier
Return