Description
This classic Butter Chicken and Rice recipe combines tender marinated chicken thighs simmered in a rich, creamy tomato sauce with aromatic spices. Paired perfectly with fragrant basmati rice cooked with whole spices, this dish offers a comforting and flavorful meal that brings the essence of Indian cuisine to your table.
Ingredients
Scale
For the Butter Chicken
- 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)
For the Rice Pilaf
- 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
- Marinate Chicken: Combine yogurt, lemon juice, ground cumin, garam masala, ground turmeric, chili powder, and salt in a bowl. Add the bite-sized chicken pieces and toss well to coat all pieces thoroughly. Cover and refrigerate, allowing the chicken to marinate for at least 20 minutes or up to overnight for best flavor infusion.
- Cook Aromatics for Sauce: Heat butter and vegetable oil in a large skillet over medium heat. Add the finely chopped large onion and sauté until golden brown and softened, about 5 minutes, to build a flavorful base.
- Add Garlic, Ginger, and Tomatoes: Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant. Add crushed tomatoes, tomato paste, and sugar to the skillet. Reduce heat to low-medium and let the mixture simmer for 10 minutes, stirring occasionally to develop a rich sauce.
- Cook Chicken in Sauce: Add the marinated chicken and all marinade juices into the tomato sauce. Cook over medium heat for approximately 10 minutes, stirring occasionally, until the chicken is cooked through and tender.
- Finish Sauce with Cream: Pour in the heavy cream and continue to simmer gently for another 5 minutes. Taste the sauce and adjust salt if needed. Remove from heat and garnish with chopped fresh cilantro before serving.
- Prepare Rice Pilaf Base: In a medium saucepan, melt butter or ghee over medium heat. Add the finely chopped small onion and sauté for about 3 minutes until softened but not browned. Add minced garlic, bay leaf, whole cloves, and lightly crushed cardamom pods; sauté together for another minute to release the spices’ aromas.
- Cook Rice Pilaf: Add the rinsed basmati rice to the saucepan, stirring to coat the grains with butter and spices evenly. Pour in the water or chicken broth and sprinkle the salt. Bring the liquid to a boil, then cover the saucepan and reduce the heat to low. Let the rice simmer gently for 15 minutes until all the liquid is absorbed and rice is tender.
- Rest and Fluff Rice: Remove the saucepan from heat but keep it covered. Let the rice rest for 5 minutes to steam. Carefully remove the whole spices (bay leaf, cloves, cardamom pods), then fluff the rice gently with a fork to separate the grains.
- Serve: Plate the creamy, buttery chicken alongside the fragrant spiced rice pilaf. Serve immediately for a warm, satisfying meal that highlights the rich Indian flavors.
Notes
- Marinating the chicken longer (up to overnight) intensifies the flavor and tenderizes the meat.
- You can substitute chicken thighs with boneless breast if preferred, but thighs remain juicier.
- Use chicken broth instead of water for cooking rice to add additional depth of flavor.
- Adjust chili powder quantity to control the spice level according to your preference.
- For a dairy-free version, substitute butter with oil and heavy cream with coconut cream.
- Remove whole spices from rice before serving to avoid biting into them.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: Butter Chicken, Indian Butter Chicken, Chicken Curry, Butter Chicken Recipe, Indian Cuisine, Basmati Rice, Rice Pilaf
