Save 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 tasted homemade butter chicken at a friend's gathering and was amazed at how satisfying and flavorful it was. Ever since, it's become a favorite go-to dish for family dinners and cozy nights at home.
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 for chicken, plus 1 tsp for rice
- Butter: 2 tbsp for chicken, 2 tbsp for rice or ghee
- Vegetable oil: 1 tbsp
- Onion: 1 large finely chopped for chicken, 1 small finely chopped for rice
- Garlic cloves: 3 minced for chicken, 2 minced for rice
- 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 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 Aromatics:
- Heat butter and oil in a large skillet over medium heat. Add onions and sauté until golden, about 5 minutes.
- Build Sauce:
- 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 Chicken:
- 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:
- 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 This dish has become a Saturday night tradition where everyone gathers in the kitchen to help with chopping and stirring, making it a meal that brings the whole family together.
Required Tools
Large skillet, medium saucepan with lid, knife and cutting board, mixing bowls, and wooden spoon keep prep and cooking simple and organized.
Allergen Information
This meal contains dairy products (butter, cream, yogurt) and may contain gluten if broth is not gluten-free. Garam masala blends can include nuts, so always check product labels for allergies.
Nutritional Information (per serving)
Calories: 610, Total Fat: 27 g, Carbohydrates: 58 g, Protein: 35 g
Save Finish with fresh cilantro for a burst of flavor. Make extra—leftovers taste even better the next day.
Recipe Guide
- → How do you ensure the chicken stays tender?
Marinating the chicken in yogurt and spices tenderizes the meat and infuses flavor, while cooking it gently in the creamy sauce keeps it juicy.
- → Can the rice pilaf be made ahead?
Yes, the pilaf can be prepared in advance and gently reheated, fluffing it with a fork to restore texture before serving.
- → What spices are essential for the dish’s flavor?
Cumin, garam masala, turmeric, chili powder, and cardamom provide the vibrant and aromatic spices central to the dish’s character.
- → How is the creamy tomato sauce achieved?
Simmering crushed tomatoes with butter, tomato paste, sugar, and finishing with heavy cream creates a rich and velvety sauce.
- → Are substitutions possible for dairy ingredients?
For a lighter or dairy-free alternative, half-and-half or coconut milk can replace cream without compromising flavor.