Butter Chicken with Rice Pilaf (Print)

Tender chicken cooked in creamy tomato sauce paired with fragrant basmati rice pilaf for a flavorful meal.

# Components:

→ Butter Chicken

01 - 1.32 lb 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 oz (1 can) crushed tomatoes
15 - 5 fl oz heavy cream
16 - 1 tablespoon tomato paste
17 - 1 tablespoon sugar
18 - 2 tablespoons fresh cilantro, chopped (for garnish)

→ 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

# Directions:

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

# Expert Advice:

01 -
  • Rich and creamy sauce with aromatic spices
  • Comes with flavorful rice pilaf for a complete meal
02 -
  • Butter chicken uses thighs for tenderness, but can substitute breast if needed
  • To keep rice pilaf gluten-free, choose certified broth
03 -
  • For richer flavor, stir in a little more butter before serving the chicken
  • Use coconut milk instead of cream for a lighter and dairy-free twist
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