Pin It 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 made this butter chicken and rice pilaf for a family dinner and everyone was amazed at how flavorful and satisfying it was. The creamy sauce and aromatic rice brought back memories of meals enjoyed at local Indian restaurants.
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 (plus 1 tsp for rice pilaf)
- Butter: 2 tbsp (plus 2 tbsp for rice pilaf or use ghee)
- Vegetable oil: 1 tbsp
- Large onion: 1 finely chopped for chicken, 1 small for rice pilaf finely chopped
- Garlic cloves: 3 minced for chicken, 2 minced for rice pilaf
- 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
- Bay leaf: 1
- Whole cloves: 3
- Green cardamom pods: 4 lightly crushed
- Water or chicken broth: 2 ½ cups
Instructions
- Marinate 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.
- Prepare the sauce:
- Heat butter and oil in a large skillet over medium heat. Add onions and sauté until golden about 5 minutes.
- Add aromatics and tomatoes:
- 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 with cream:
- Stir in heavy cream and simmer for another 5 minutes. Adjust salt to taste. Garnish with chopped cilantro.
- Make 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.
- Add rice and simmer:
- 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 serve:
- Remove from heat and let stand covered for 5 minutes. Fluff with a fork before serving. Serve butter chicken hot with rice pilaf on the side.
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The blend of spices in butter chicken always makes our kitchen smell incredible and sharing the meal together has become a favorite family tradition.
Required Tools
Large skillet medium saucepan with lid knife and cutting board mixing bowls wooden spoon
Allergen Information
Contains dairy in butter cream and yogurt. Rice pilaf may contain traces of gluten if using broth with gluten so opt for gluten-free broth as needed. Garam masala blends may have nuts always check the label if you have allergies.
Nutritional Information
Per serving: Calories 610 Total Fat 27 g Carbohydrates 58 g Protein 35 g
Pin It 
Serve butter chicken and rice pilaf hot for the best texture. Enjoy with warm naan or roti alongside for a truly satisfying meal.
Recipe Questions & Answers
- → What cut of chicken works best?
Boneless, skinless chicken thighs are preferred for their tenderness and flavor, but chicken breast can be used for a leaner option.
- → Can the creamy sauce be made dairy-free?
Yes, substitute heavy cream with coconut milk or half-and-half for a lighter, dairy-free variation.
- → How do I achieve the best flavor in the rice pilaf?
To enhance flavor, toast the rice with butter and whole spices before simmering, and use broth instead of water if desired.
- → Is marinating the chicken necessary?
Marinating at least 20 minutes allows the spices and lemon juice to tenderize and infuse the chicken with deeper flavor.
- → What spices create the signature taste?
Garam masala, cumin, turmeric, chili powder, and fresh ginger combine to give the sauce its rich, aromatic heat.
- → How should leftovers be stored?
Keep cooked chicken and rice refrigerated in airtight containers for up to 3 days; reheat gently to preserve texture.