Pin 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 learned to make butter chicken in my tiny apartment kitchen, eager to recreate the flavors I'd tasted at family gatherings. Pairing it with rice pilaf became our go-to comfort dinner after long weeks.
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 + 2 tbsp for pilaf (or ghee)
- Vegetable oil: 1 tbsp
- Large onion: 1, finely chopped
- Garlic cloves: 3 for chicken, 2 for 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
- Basmati rice: 1 ½ cups, rinsed
- Small onion: 1, finely chopped (for pilaf)
- Bay leaf: 1
- Whole cloves: 3
- Green cardamom pods: 4, lightly crushed
- Water or chicken broth: 2 ½ cups
- Salt (for rice): 1 tsp
Instructions
- Marinate the Chicken:
- Combine yogurt, lemon juice, cumin, garam masala, turmeric, chili powder, and salt in a bowl. Add chicken and mix well. Marinate for at least 20 minutes or overnight in the refrigerator.
- Cook the Sauce Base:
- Heat butter and oil in a large skillet over medium heat. Add onions and sauté until golden, about 5 minutes.
- Layer Flavors:
- Add garlic and ginger and cook for 1 minute. Stir in crushed tomatoes, tomato paste, and sugar. Simmer for 10 minutes, stirring occasionally.
- Finish Cooking Chicken:
- Add marinated chicken (with marinade) to the sauce. Cook for 10 minutes, stirring occasionally, until chicken is cooked through.
- Add Cream & Garnish:
- Stir in heavy cream and simmer for another 5 minutes. Adjust salt, then garnish with chopped cilantro.
- Prepare Rice Pilaf:
- Melt butter in a saucepan over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic, bay leaf, cloves, and cardamom. Sauté for 1 minute.
- Cook Rice:
- Add rinsed rice and stir to coat. Pour in water (or broth) and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes.
- Finish and Serve:
- Remove pilaf from heat and let stand, covered, for 5 minutes. Fluff rice with a fork and serve butter chicken hot alongside rice pilaf.
Pin 
This recipe always reminds me of making a big batch for my cousins on festival nights, everyone gathering in the kitchen to sneak tastes of the sauce before dinner was served.
Required Tools
Use a large skillet for the chicken, a saucepan with lid for the rice, mixing bowls, a knife, and a wooden spoon.
Allergen Information
Contains dairy from butter, cream, and yogurt. Choose gluten-free broth if sensitive; some garam masala blends can contain traces of nuts.
Nutritional Information
Each serving provides about 610 calories, 27 g fat, 58 g carbohydrates, and 35 g protein.
Pin This classic always brings warm, generous smiles around the table. Enjoy with fresh naan for an even more delicious finish.
Recipe Questions & Answers
- → What type of chicken works best?
Boneless, skinless chicken thighs are preferred for their juiciness and ability to absorb the rich sauce flavors effectively.
- → Can I use a substitute for heavy cream?
Yes, half-and-half or coconut milk can be used for a lighter, dairy-friendly variation while maintaining creaminess.
- → How should the rice pilaf be prepared for best results?
Rinse basmati rice before cooking, then sauté with butter and aromatic spices to enhance fragrance and texture without becoming mushy.
- → What spices give the sauce its distinctive flavor?
Ground cumin, garam masala, turmeric, chili powder, and fresh ginger create the signature warm, slightly spicy profile.
- → Is it possible to prepare this dish gluten-free?
Yes, the dish is naturally gluten-free if you ensure the broth used in the pilaf is certified gluten-free.