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, bringing warmth and comfort during gatherings and special occasions.
Ingredients
- 600 g boneless, skinless chicken thighs: cut into bite-sized pieces
- 2 tbsp plain yogurt: for marinade
- 2 tbsp lemon juice: for marinade
- 2 tsp ground cumin: for marinade
- 2 tsp garam masala: for marinade
- 1 tsp ground turmeric: for marinade
- 1 tsp chili powder: for marinade
- 1 tsp salt: for marinade and seasoning
- 2 tbsp butter: for cooking
- 1 tbsp vegetable oil: for cooking
- 1 large onion: finely chopped
- 3 garlic cloves: minced
- 1 tbsp fresh ginger: grated
- 400 g (1 can) crushed tomatoes: base of sauce
- 150 ml heavy cream: for richness
- 1 tbsp tomato paste: enhances flavor
- 1 tbsp sugar: balances acidity
- 2 tbsp fresh cilantro: chopped, for garnish
- 1 ½ cups basmati rice: rinsed
- 2 tbsp butter or ghee: for rice pilaf
- 1 small onion: finely chopped for rice pilaf
- 2 garlic cloves: minced for rice pilaf
- 1 bay leaf: for rice pilaf
- 3 whole cloves: for rice pilaf
- 4 green cardamom pods: lightly crushed for rice pilaf
- 2 ½ cups water or chicken broth: for cooking rice
- 1 tsp salt: for rice pilaf
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:
- 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.
- Serve:
- Serve butter chicken hot with rice pilaf on the side.
Save This recipe brings back fond memories of family dinners filled with aroma and laughter.
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 This butter chicken and rice pilaf combo is sure to become your go-to comfort meal anytime.
Recipe Questions & Answers
- → How do I make the chicken tender and flavorful?
Marinate chicken thighs in yogurt, lemon juice, and spices for at least 20 minutes to tenderize and infuse flavors before cooking.
- → What kind of rice is best for the pilaf?
Use basmati rice for its fragrant aroma and light, fluffy texture after cooking with spices and butter.
- → Can I substitute cream with a lighter option?
Yes, half-and-half or coconut milk can be used instead of cream for a lighter, but still creamy, sauce.
- → How should spices be handled in the pilaf?
Lightly crush whole spices like cardamom pods before adding to butter and sauté briefly to release their aroma.
- → What cooking tools are essential for this dish?
A large skillet for cooking chicken and a medium saucepan with a lid for the rice pilaf are necessary to ensure proper cooking.