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.
I’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
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I still remember the first time I made butter chicken for my family. The house filled with warm aromas and everyone eagerly crowded around the table, asking for seconds as soon as their plates were empty.
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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 or ghee)
- Vegetable oil: 1 tbsp
- Onion: 1 large, finely chopped (for chicken) + 1 small, finely 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
- Salt: 1 tsp (for rice)
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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).
- Start the butter chicken sauce:
- Heat butter and oil in a large skillet over medium heat. Add onions and sauté until golden, about 5 minutes.
- Add aromatics:
- Add garlic and ginger, cook for 1 minute. 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 sauce:
- Stir in heavy cream and simmer for another 5 minutes. Adjust salt to taste. Garnish with chopped cilantro.
- Make 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.
- Add rice and cook:
- 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.
- Rest and fluff:
- 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 This recipe has become a weekend staple in our house. My kids love helping me measure out spices for the marinade, and gathering everyone for dinner feels extra special when butter chicken is on the menu.
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Required Tools
Large skillet, medium saucepan with lid, knife and cutting board, mixing bowls, wooden spoon
Allergen Information
Contains dairy (butter, cream, yogurt). Rice pilaf may contain traces of gluten if using broth; use certified gluten-free broth if needed. Some garam masala blends may contain nuts, so check labels if allergic.
Nutritional Information (per serving)
Calories: 610 Protein: 35 g Carbohydrates: 58 g Total Fat: 27 g
Save 
Enjoy this irresistible butter chicken and rice pilaf with friends or family for a meal everyone will remember. The leftovers taste just as delicious the next day!
Recipe FAQ
- → How do I make the chicken tender and flavorful?
Marinating the chicken thighs in yogurt, lemon juice, and spices for at least 20 minutes allows the flavors to penetrate and helps tenderize the meat.
- → Can I substitute chicken breast for thighs?
Yes, but thighs remain juicier due to higher fat content. If using breast, watch cooking time to avoid dryness.
- → What gives the rice pilaf its aroma?
Whole spices like cardamom pods, cloves, and bay leaf are lightly toasted with onions and garlic before cooking the rice, infusing delicate fragrance.
- → Can I make the sauce richer or lighter?
For richness, add extra butter before serving. For a lighter version, substitute cream with half-and-half or coconut milk.
- → Is the dish gluten-free?
The dish contains dairy but is naturally gluten-free if using certified gluten-free broth for the rice pilaf.
