Save Butter Chicken & Rice Pilaf is a beloved Indian classic that combines tender chicken thighs simmered in a luscious, creamy tomato sauce with aromatic basmati rice pilaf. This flavorful dish delivers a perfect balance of spices, richness, and comforting textures that bring warmth to any table. Its medium difficulty makes it accessible for home cooks looking to enjoy authentic Indian flavors with a satisfying side of fragrant rice.
Save This recipe brings together the best of Indian cuisine in an approachable way, letting the spices shine without overwhelming the palate. The marination of chicken infuses every bite with deep flavor, while the creamy sauce smooths the spices into a rich embrace. Paired with a traditional spiced rice pilaf, it becomes a full, hearty meal ideal for family dinners and special occasions alike.
Ingredients
- For the Butter Chicken
- 600 g boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp plain yogurt
- 2 tbsp lemon juice
- 2 tsp ground cumin
- 2 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp chili powder
- 1 tsp salt
- 2 tbsp butter
- 1 tbsp vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 400 g (1 can) crushed tomatoes
- 150 ml heavy cream
- 1 tbsp tomato paste
- 1 tbsp sugar
- 2 tbsp fresh cilantro, chopped (for garnish)
- For the Rice Pilaf
- 1 ½ cups basmati rice, rinsed
- 2 tbsp butter or ghee
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 bay leaf
- 3 whole cloves
- 4 green cardamom pods, lightly crushed
- 2 ½ cups water or chicken broth
- 1 tsp salt
Instructions
- 1. 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).
- 2. Sauté Onions
- Heat butter and oil in a large skillet over medium heat. Add onions and sauté until golden, about 5 minutes.
- 3. Add Aromatics and Tomatoes
- Add garlic and ginger, cook for 1 minute. Stir in crushed tomatoes, tomato paste, and sugar. Simmer for 10 minutes, stirring occasionally.
- 4. Cook the Chicken
- Add marinated chicken (with marinade) to the sauce. Cook for 10 minutes, stirring occasionally, until chicken is cooked through.
- 5. Finish the Sauce
- Stir in heavy cream and simmer for another 5 minutes. Adjust salt to taste. Garnish with chopped cilantro.
- 6. Prepare 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.
- 7. 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.
- 8. Rest the Rice
- Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
- 9. Serve
- Serve butter chicken hot with rice pilaf on the side.
Zusatztipps für die Zubereitung
For a richer butter chicken, swirl in a little more butter just before serving. Using chicken thighs ensures juicier, more flavorful meat compared to breasts. To achieve a lighter dish, substitute heavy cream with half-and-half or coconut milk.
Varianten und Anpassungen
If you prefer, use chicken breast instead of thighs, though the texture and moisture will slightly differ. To make the dish dairy-free, replace butter with oil and cream with coconut milk, adjusting seasoning accordingly. For a gluten-free assurance, ensure the chicken broth used in the rice pilaf is certified gluten-free.
Serviervorschläge
Butter Chicken & Rice Pilaf pairs beautifully with warm naan or roti to soak up the creamy sauce. Add a side of freshly sliced cucumber or a simple raita to balance the spices. Garnish with extra fresh cilantro for a burst of freshness and color.
Save This Butter Chicken & Rice Pilaf recipe is a wonderful way to explore traditional Indian flavors with comfort and simplicity. Perfect for sharing with family and friends, it promises satisfying tastes that are sure to become a favorite in your recipe collection.
Recipe Guide
- → What cut of chicken works best for this dish?
Boneless, skinless chicken thighs are preferred for their tenderness and juiciness but chicken breast can be used for a leaner option.
- → Can I substitute dairy ingredients for a non-dairy alternative?
Yes, use coconut milk or half-and-half substitutes instead of heavy cream and yogurt for a dairy-free version without sacrificing creaminess.
- → How should I prepare the rice pilaf for optimal flavor?
Sauté basmati rice with aromatic spices like cardamom, cloves, and bay leaf before simmering, to enhance fragrance and depth.
- → Is it necessary to marinate the chicken overnight?
Marinating for at least 20 minutes is sufficient to infuse flavors, though overnight marination deepens the spice profile and tenderness.
- → What adjustments can be made to modify the spice level?
Adjust chili powder quantity or omit it to suit your heat preference. The dish balances warmth and mild spice through its spice blend.
- → Can I use broth instead of water for the rice pilaf?
Yes, using chicken broth adds richness, but ensure it's gluten-free if dietary restrictions apply.