Ingredients

1.3 pounds boneless, skinless chicken thighs, cut into bite-sized pieces

2 tablespoons plain yogurt

2 tablespoons lemon juice

2 teaspoons ground cumin

2 teaspoons garam masala

1 teaspoon ground turmeric

1 teaspoon chili powder

1 teaspoon salt

2 tablespoons butter

1 tablespoon vegetable oil

1 large onion, finely chopped

3 garlic cloves, minced

1 tablespoon fresh ginger, grated

14 ounces crushed tomatoes (about 1 can)

2/3 cup heavy cream

1 tablespoon tomato paste

1 tablespoon sugar

2 tablespoons fresh cilantro, chopped (for garnish)

1 1/2 cups basmati rice, rinsed

2 tablespoons 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 1/2 cups water or chicken broth

1 teaspoon salt

Instructions

Step 1: In a bowl, combine yogurt, lemon juice, cumin, garam masala, turmeric, chili powder, and salt. Add chicken pieces and toss to coat thoroughly. Refrigerate and marinate for at least 20 minutes or up to overnight.

Step 2: Heat butter and vegetable oil in a large skillet over medium heat. Add finely chopped onion and sauté until golden and softened, about 5 minutes.

Step 3: Add minced garlic and grated ginger to the skillet and cook for 1 minute until fragrant. Stir in crushed tomatoes, tomato paste, and sugar. Reduce heat and simmer for 10 minutes, stirring occasionally.

Step 4: Add the marinated chicken along with its marinade to the tomato sauce. Cook over medium heat for 10 minutes, stirring occasionally, until the chicken is fully cooked.

Step 5: Pour in the heavy cream and continue simmering for 5 minutes. Taste and adjust salt if needed. Garnish with chopped fresh cilantro before serving.

Step 6: For the rice pilaf, melt butter in a medium saucepan over medium heat. Add finely chopped onion and sauté until softened, about 3 minutes. Add minced garlic, bay leaf, cloves, and cardamom pods; sauté for another minute.

Step 7: Stir in the rinsed basmati rice to coat the grains with butter and spices. Pour in water or chicken broth and sprinkle salt. Bring to a boil, then cover and reduce heat to low. Simmer gently for 15 minutes.

Step 8: Remove the saucepan from heat and let the rice stand, covered, for 5 minutes. Remove the whole spices, then fluff the rice gently with a fork.

Step 9: Serve the butter chicken alongside the fragrant rice pilaf and enjoy immediately.

Tips & Variations

For extra richness, substitute half the heavy cream with coconut milk for a subtle tropical twist.

Use chicken breast instead of thighs if you prefer leaner meat, but adjust cooking time to avoid drying out.

Add a pinch of smoked paprika for a smoky depth to the sauce.

Garnish with toasted cashews or almonds for added texture and flavor.

Leftover sauce can be blended for a smoother texture if desired.

Storage

Store leftover butter chicken and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or cream to loosen the sauce if needed. The rice can be refreshed by steaming or microwaving with a damp paper towel over the top.

FAQs

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free chicken broth or water. Just be sure to check labels on store-bought ingredients like tomato paste and yogurt.

Can I freeze butter chicken and rice?

Butter chicken freezes well for up to 3 months. Store it in a freezer-safe container, thaw overnight in the refrigerator, and reheat slowly on the stove. It’s best to freeze rice separately or make fresh rice after thawing to maintain texture.