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 made this butter chicken & rice pilaf for family on a rainy weekend, and the smell of spices simmering brought everyone into the kitchen with hungry smiles. Every time I cook it, the house fills with warmth, and sharing this dish feels like serving up a little comfort and tradition.
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 (plus 1 tsp for rice)
- Butter: 2 tbsp for chicken, 2 tbsp butter or ghee for rice
- Vegetable oil: 1 tbsp
- Onion: 1 large, finely chopped for chicken; 1 small, 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 the 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 Onions and Aromatics:
- Heat butter and oil in a large skillet over medium heat. Add onions and sauté until golden, about 5 minutes. Add garlic and ginger, cook for 1 minute.
- Prepare the Tomato Base:
- Stir in crushed tomatoes, tomato paste, and sugar. Simmer for 10 minutes, stirring occasionally.
- Cook the Chicken:
- Add marinated chicken (with marinade) to the sauce. Cook for 10 minutes, stirring occasionally, until chicken is cooked through.
- Finish the Butter Chicken:
- Stir in heavy cream and simmer for another 5 minutes. Adjust salt to taste. Garnish with chopped cilantro.
- Start the 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 the 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.
- Fluff and Serve:
- Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving. Serve butter chicken hot with rice pilaf on the side.
Pin When my cousin visits from out of town, it's always this butter chicken rice pilaf that she requests first, and everyone ends up going for seconds. It's amazing how such simple ingredients transform into a dish filled with memories and togetherness.
Required Tools
Large skillet, medium saucepan with lid, knife and cutting board, mixing bowls, and a wooden spoon are needed.
Nutritional Information
Each serving is about 610 calories, with 27 g total fat, 58 g carbohydrates, and 35 g protein.
Notes
For extra richness, swirl in a little more butter before serving, or substitute chicken breast for thighs if preferred; for a lighter version, use half-and-half or coconut milk instead of cream.
Pin This butter chicken & rice pilaf always turns a meal into a celebration of comforting flavors and togetherness. Enjoy each bite with your loved ones around the table.
Recipe Questions
- → How long should the chicken marinate?
Marinate the chicken for at least 20 minutes to allow the spices and yogurt to tenderize and infuse the meat. For deeper flavor, marinate overnight in the fridge.
- → Can I substitute chicken breast instead of thighs?
Yes, chicken breast can be used, but thighs tend to remain juicier and more flavorful when cooked in a creamy sauce.
- → What spices are essential in the pilaf?
Whole spices like bay leaf, cloves, and green cardamom pods provide the pilaf’s signature aroma and subtle heat, enhancing the basmati rice flavor.
- → Can the cream be replaced with a dairy alternative?
For a lighter version, half-and-half or coconut milk can replace heavy cream while maintaining creaminess and flavor.
- → How is the rice pilaf cooked to stay fluffy?
The rinsed basmati rice is sautéed with butter and spices before simmering gently with water or broth, then left covered off heat to steam, resulting in fluffy grains.
- → Is this dish gluten-free?
The dish naturally avoids gluten, but using certified gluten-free broth ensures no hidden gluten in the pilaf preparation.