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.
This recipe always brings back memories of my first experience making Indian food at home. The aroma of spices blending in the kitchen was irresistible, and my family couldn&t wait to try it together.
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 for rice pilaf
- Vegetable oil: 1 tbsp
- Large onion: 1, finely chopped
- 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
- Small onion: 1, finely chopped
- 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 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).
- Cook Onions and Aromatics:
- Heat butter and oil in a large skillet over medium heat. Add onions and sauté until golden, about 5 minutes.
- Make Sauce:
- Add garlic and ginger, cook for 1 minute. Stir in crushed tomatoes, tomato paste, and sugar. Simmer for 10 minutes, stirring occasionally.
- Add Chicken and Finish:
- Add marinated chicken (with marinade) to the sauce. Cook for 10 minutes, stirring occasionally, until chicken is cooked through. 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. 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. 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 When I made this meal for Sunday dinner, everyone came back for seconds and raved about the sauce. Sharing it at the table made the evening feel extra special.
Required Tools
Large skillet, medium saucepan with lid, knife and cutting board, mixing bowls, wooden spoon
Allergen Information
Contains dairy; use certified gluten-free broth for rice if needed. Some garam masala blends may have nut traces.
Nutritional Information (per serving)
Calories: 610, Total Fat: 27 g, Carbohydrates: 58 g, Protein: 35 g
Save This dish delivers classic comfort in every bite. Make it extra special by serving with fresh naan or roti.
Recipe Help & Answers
- → How do I keep the chicken tender?
Marinate the chicken with yogurt and spices for at least 20 minutes to ensure it stays juicy and tender during cooking.
- → Can I substitute cream with another ingredient?
Yes, half-and-half or coconut milk work well to lighten the sauce while maintaining its creaminess.
- → What spices add aroma to the rice pilaf?
Bay leaf, whole cloves, and crushed green cardamom pods are sautéed with garlic and onion to infuse the rice with fragrant notes.
- → Is it better to use chicken thighs or breast?
Thighs are preferred for juiciness and flavor, though breast can be used if desired but may be less moist.
- → How can I enhance the richness of the dish before serving?
Swirl in an extra knob of butter just before serving to add a silky richness to the sauce and pilaf.