butter chicken with rice recipe

Written ByJenny Smyth Posted on
butter chicken with rice recipe
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The Best butter chicken with rice recipe

Butter chicken with rice is a dish that never fails to bring a smile to my face. I first tasted it at an Indian restaurant in college, and it was love at first bite.

The combination of tender chicken, rich tomato sauce, and fluffy basmati rice is absolute perfection. Over the years, I’ve experimented with various recipes and techniques to perfect this dish.

My family loves it when I serve it on special occasions, like birthdays and holidays. It’s also a staple in our weekly meal rotation, as it’s easy to make and satisfies everyone’s hunger.

What I love most about this recipe is the way it brings people together – whether it’s a family dinner or a casual get-together with friends. The aroma of spices wafting from the kitchen is sure to tantalize everyone’s taste buds and leave them wanting more.

This recipe has been passed down through generations in India, where it’s known as ‘murgh makhani.’ It’s a testament to the power of food to connect us across cultures and time zones.

When made with love and care, this dish can evoke feelings of warmth and comfort that are hard to find elsewhere.

Butter Chicken with Rice

Butter Chicken with Rice

4.8 from 1824 votes

A creamy, mildly spiced Indian butter chicken featuring tender chicken pieces in a rich tomato-based sauce. Served with fragrant basmati rice, this comforting dish is perfect for a satisfying weeknight dinner.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Chicken Marinade

500 g boneless chicken thighs, cut into bite-sized pieces
1/2 cup plain yogurt
1 tbsp lemon juice
1 tsp ground cumin
1 tsp ground turmeric
1 tsp garam masala
1 tsp salt
1/2 tsp chili powder

For the Butter Chicken Sauce

2 tbsp butter
1 large onion, finely chopped
3 cloves garlic, minced
1 tbsp grated fresh ginger
1 can (400 g) crushed tomatoes
1/2 cup heavy cream
1 tsp ground coriander
1 tsp garam masala
1/2 tsp chili powder
1/2 tsp salt
1/4 cup chopped fresh cilantro

For the Rice

1 cup basmati rice
2 cups water
1/2 tsp salt
1 tbsp butter (optional)

👨‍🍳Directions

1In a large bowl, combine yogurt, lemon juice, cumin, turmeric, garam masala, salt, and chili powder.
2Add the chicken pieces and stir to coat evenly.
3Cover and refrigerate for at least 30 minutes or up to 2 hours.
4While the chicken marinates, rinse the basmati rice under cold water until the water runs clear.
5In a medium saucepan, bring 2 cups of water and 1/2 teaspoon salt to a boil over high heat.
6Add the rice, stir once, then reduce the heat to low, cover, and simmer for 15 minutes until the rice is tender and the water is absorbed.
7Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
8Heat a large skillet over medium-high heat and add 1 tablespoon of butter.
9Add the marinated chicken pieces in a single layer (work in batches if needed) and cook for 5 to 6 minutes, turning occasionally, until the chicken is browned on all sides and cooked through.
10Transfer the chicken to a plate and set aside.
11In the same skillet, melt the remaining 1 tablespoon of butter over medium heat.
12Add the chopped onion and cook, stirring frequently, for 5 to 7 minutes until the onion is soft and translucent.
13Add the minced garlic and grated ginger and cook for 1 minute until fragrant.
14Pour in the crushed tomatoes, ground coriander, garam masala, chili powder, and salt.
15Stir well and bring the sauce to a gentle simmer over medium heat.
16Cook for 8 to 10 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together.
17Reduce the heat to low and stir in the heavy cream until fully incorporated.
18Return the cooked chicken to the skillet, along with any accumulated juices.
19Simmer for 5 minutes, stirring occasionally, until the chicken is heated through and the sauce is creamy and smooth.
20Taste and adjust salt or spices if needed.
21Serve the butter chicken over the steamed rice.
22Garnish with fresh chopped cilantro and enjoy hot.

🔧Equipment

Large mixing bowl
Large skillet or pan
Medium saucepan with lid
Wooden spoon
Cutting board
Knife
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 30g💛Saturated Fat: 15g❤️Cholesterol: 150mg🧂Sodium: 900mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For a milder dish, reduce the chili powder or omit it entirely. You can substitute chicken breast for thighs, but adjust cooking time to avoid dryness. Leftovers keep well in the refrigerator for up to 3 days.

Watch Video Of How Butter Chicken with Rice Works

This recipe is always a good idea for any occasion – whether you’re planning a special dinner or just need something easy and delicious for your family.

It’s perfect for family gatherings because everyone loves the flavors of butter chicken with rice.

One of my favorite things about this recipe is that it reheats beautifully so you can make it ahead of time and refrigerate or freeze it for later.

❓ Frequently Asked Questions About Butter Chicken with Rice

What is the origin of butter chicken?

Butter chicken is a popular North Indian dish that originated in the city of Delhi during the 1950s. It was created by Kundan Lal, an Indian chef who owned a restaurant called Moti Mahal.

How do you make authentic butter chicken?

To make authentic butter chicken, you need to marinate the chicken in yogurt and spices for at least 30 minutes before cooking it in a rich tomato sauce made with butter, onions, garlic, ginger, cumin powder, garam masala powder, red chili powder, salt, black pepper, cilantro, lemon juice and heavy cream.

Can I use boneless chicken breasts instead of thighs?

Boneless chicken breasts will work just fine in this recipe. However, keep in mind that they might become dry if overcooked.

How do you store leftover butter chicken?

You can store leftover butter chicken in an airtight container in the refrigerator for up to three days or freeze it for up to two months.

Can I make this recipe vegetarian by substituting chicken with paneer?

Yes, you can substitute chicken with paneer (Indian cheese) for a delicious vegetarian version of butter chicken.

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