Save to Pinterest 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.
Butter chicken with rice pilaf has always been a go-to for our weekend dinners. I love how the spices fill the kitchen, and everyone gathers around waiting for that first spoonful. Cooking both components together means less mess and maximum enjoyment.
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
- Butter: 2 tbsp for chicken, 2 tbsp or ghee for rice pilaf
- Vegetable oil: 1 tbsp
- Large onion: 1, finely chopped (half for chicken, half for rice pilaf)
- Garlic cloves: 3 for chicken, 2 for rice pilaf, minced
- 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
- Additional salt: 1 tsp for 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).
- Sauté Onion:
- Heat butter and oil in a large skillet over medium heat. Add onions and cook until golden, about 5 minutes.
- Add Aromatics and Tomato:
- 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.
- Rest and Fluff 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 to Pinterest Our family looks forward to this comforting meal after a busy week. Sometimes we add a side of naan to make it even more special—it quickly disappears from the table!
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.
Nutritional Information
Calories: 610, Total Fat: 27 g, Carbohydrates: 58 g, Protein: 35 g (per serving)
Save to Pinterest This butter chicken and rice pilaf is a warmly spiced, complete meal that everyone will love. Enjoy leftovers the next day—the flavors get even better!
Recipe FAQs
- → How can I make the chicken more tender?
Marinate the chicken in yogurt and spices for at least 20 minutes or overnight to tenderize and infuse flavors deeply.
- → What can I substitute for heavy cream?
Use half-and-half or coconut milk for a lighter, yet creamy texture without losing richness.
- → How is the rice pilaf flavored?
The basmati rice is sautéed with butter, onion, garlic, and whole spices like cardamom, cloves, and bay leaf to impart fragrant, warm flavors.
- → Can I use chicken breast instead of thighs?
Yes, chicken breast can be used but thighs provide a juicier, more flavorful result due to higher fat content.
- → What kitchen tools are recommended?
A large skillet for cooking the chicken and sauce, and a medium saucepan with lid for preparing the rice pilaf are essential.
- → Is this dish gluten-free?
Yes, it’s naturally gluten-free if you use certified gluten-free broth for the rice pilaf.