Butter Chicken with Rice
Indulge in the rich, velvety flavors of Butter Chicken with Rice, a classic Indian-inspired comfort dish that's perfect for any occasion. Tender, marinated chicken thighs are seared to perfection and simmered in a creamy tomato gravy infused with aromatic spices like garam masala, turmeric, and cumin. Every bite is a harmonious blend of tangy yogurt marinade, golden sautéed onions, and smooth heavy cream. Served over fluffy basmati rice and garnished with fresh cilantro, this recipe transforms simple ingredients into a show-stopping meal that brings restaurant-quality dining right to your table. Ready in just over an hour, it's a perfect option for family dinners or entertaining guests. Discover the magic of Butter Chicken today!
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Recipe Information
Ingredients
- 500 grams chicken thighs, boneless and skinless
- 120 milliliters yogurt, plain
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon turmeric powder
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 tablespoon lemon juice
- 1.5 teaspoons salt
- 3 tablespoons butter
- 1 large onion, finely chopped
- 240 milliliters tomato puree
- 120 milliliters heavy cream
- 600 grams cooked basmati rice
- 2 tablespoons fresh cilantro, chopped
- 120 milliliters water
- 2 tablespoons vegetable oil
Instructions
Cut the chicken thighs into bite-sized pieces and place in a large bowl.
In the same bowl, add yogurt, half of the minced garlic, half of the minced ginger, turmeric, 1 teaspoon of garam masala, cumin, coriander, chili powder, lemon juice, and 1 teaspoon of salt. Mix well to coat the chicken pieces. Cover and refrigerate for at least 30 minutes, ideally overnight.
In a large pan or skillet, heat 2 tablespoons of butter and the vegetable oil over medium heat.
Add the marinated chicken pieces in batches and sear until browned on all sides. Remove from the pan and set aside.
In the same pan, add the remaining butter and sauté the chopped onion until golden brown.
Stir in the remaining garlic and ginger, and cook for about 1 minute until fragrant.
Pour in the tomato puree, remaining 0.5 teaspoon salt, and 1 teaspoon garam masala. Mix and cook for 5 minutes or until the oil begins to separate from the sauce.
Add the seared chicken pieces back to the pan, along with any juices on the plate.
Pour in the water, bring to a simmer, cover, and cook for 15 minutes, stirring occasionally.
Reduce the heat to low, stir in the heavy cream, and let simmer for another 5 minutes.
Adjust seasoning to taste with additional salt or garam masala if needed.
Serve the butter chicken hot over cooked basmati rice, garnished with freshly chopped cilantro.
Nutrition Facts
Calories |
721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 957 mg | 42% | |
| Total Carbohydrate | 59.2 g | 22% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 6.0 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 105 mg | 8% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 751 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
