Butter Chicken Rice Pilaf (Printer View)

Tender chicken cooked in creamy tomato sauce served alongside spiced basmati rice pilaf.

# Components:

→ Butter Chicken

01 - 1.3 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2 tablespoons plain yogurt
03 - 2 tablespoons lemon juice
04 - 2 teaspoons ground cumin
05 - 2 teaspoons garam masala
06 - 1 teaspoon ground turmeric
07 - 1 teaspoon chili powder
08 - 1 teaspoon salt
09 - 2 tablespoons butter
10 - 1 tablespoon vegetable oil
11 - 1 large onion, finely chopped
12 - 3 garlic cloves, minced
13 - 1 tablespoon fresh ginger, grated
14 - 14 ounces crushed tomatoes (1 can)
15 - ⅔ cup heavy cream
16 - 1 tablespoon tomato paste
17 - 1 tablespoon sugar
18 - 2 tablespoons fresh cilantro, chopped

→ Rice Pilaf

19 - 1 ½ cups basmati rice, rinsed
20 - 2 tablespoons butter or ghee
21 - 1 small onion, finely chopped
22 - 2 garlic cloves, minced
23 - 1 bay leaf
24 - 3 whole cloves
25 - 4 green cardamom pods, lightly crushed
26 - 2 ½ cups water or chicken broth
27 - 1 teaspoon salt

# Method:

01 - Combine yogurt, lemon juice, cumin, garam masala, turmeric, chili powder, and salt in a bowl. Add chicken pieces and mix well. Marinate for at least 20 minutes or refrigerate overnight.
02 - Heat butter and vegetable oil in a large skillet over medium heat. Add chopped onions and cook until golden brown, about 5 minutes.
03 - Stir in garlic and ginger and cook for 1 minute. Add crushed tomatoes, tomato paste, and sugar, then simmer for 10 minutes, stirring occasionally.
04 - Add marinated chicken with its marinade to the sauce. Cook for 10 minutes, stirring occasionally, until chicken is fully cooked.
05 - Pour in heavy cream and simmer for an additional 5 minutes. Adjust salt to taste and garnish with chopped cilantro.
06 - Melt butter in a medium saucepan over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic, bay leaf, cloves, and cardamom pods; sauté for 1 minute.
07 - Add rinsed rice to the saucepan, stirring to coat with butter and spices. Pour in water or chicken broth and salt. Bring to a boil, lower heat, cover, and simmer for 15 minutes.
08 - Remove saucepan from heat and let stand, covered, for 5 minutes. Fluff rice gently with a fork before serving.
09 - Plate butter chicken hot alongside the fragrant rice pilaf.

# Expert Advice:

01 -
  • Comforting and full of flavor
  • Pairs two classic dishes for a complete meal
02 -
  • Use certified gluten-free broth for rice if required
  • Garam masala blends may contain nuts, always check if allergic
03 -
  • Swirl in extra butter for more richness just before serving
  • Use coconut milk for a lighter, dairy-free alternative
Return