Butter Chicken With Rice

Learn how to make authentic, restaurant-style butter chicken with rice at home featuring juicy marinated chicken in a velvety, spiced tomato-cream gravy.

Butter Chicken With Rice

• Publisher: Crisprecipe
• Cuisine: Indian
• Category: Main Course, Curry
• Prep Time: 30 mins
• Cook Time: 25 mins
• Servings: 4
• Calories: 580 calories

Butter chicken remains the ultimate crown jewel of North Indian culinary heritage. It is pure comfort. Originating in the bustling streets of 1950s Delhi, this iconic dish marries smoky tandoori chicken with a luxurious, buttery tomato sauce. Every single bite delivers an explosion of rich, savory warmth.

Velvety orange gravy coats your spoon with an incredibly glossy, seductive shimmer. The aroma is intoxicating. Sweet whispers of dried fenugreek leaves mingle effortlessly with tangy tomatoes, rich heavy cream, and charred, tender pieces of spiced chicken. It creates a balanced flavor profile that lingers beautifully.

Perfect butter chicken relies heavily on a deeply spiced yogurt marinade. Acid is the secret. Lemon juice and thick yogurt tenderize the chicken thighs, allowing Kashmiri chili and garam masala to penetrate deep into the meat. This ensures the chicken stays incredibly juicy during cooking.

Fluffy basmati rice serves as the ideal canvas for this decadent masterpiece. It absorbs every drop. Gently infused with aromatic whole spices like green cardamom and cloves, the fragrant grains elevate the curry to absolute culinary perfection. Together, they form a classic, deeply satisfying meal.

You do not need a traditional clay tandoor oven to achieve restaurant-quality results. A hot skillet works wonders. By searing the marinated meat until beautifully charred, you easily replicate that signature smoky flavor right in your own kitchen. Your family will think you ordered from a five-star restaurant.

Recipe

Follow this straightforward, step-by-step guide to recreate the magic of authentic restaurant-style butter chicken paired with perfectly cooked fragrant rice.

Ingredients

• 800g Chicken thighs, boneless and skinless, cut into bite-sized pieces
• 1/2 cup Plain Greek yogurt
• 2 tbsp Lemon juice, freshly squeezed
• 2 tbsp Ginger-garlic paste, divided
• 2 tbsp Kashmiri chili powder, divided
• 1.5 tsp Garam masala, divided
• 1 tsp Ground cumin
• 1 tsp Salt, divided
• 4 tbsp Unsalted butter, divided
• 1 tbsp Vegetable oil
• 1 large Onion, finely chopped
• 1 can (400g) Tomato puree or passata
• 10-12 Raw cashews, soaked in warm water for 15 minutes
• 1/2 cup Heavy cream
• 1 tbsp Sugar or honey
• 1 tbsp Kasuri methi (dried fenugreek leaves), crushed
• 2 cups Basmati rice, thoroughly rinsed and drained
• 3.5 cups Water (for cooking rice)
• 2 Green cardamom pods, lightly crushed
• 1 Cinnamon stick

Method Instructions

1. In a large bowl, combine the chicken thighs, Greek yogurt, lemon juice, 1 tablespoon of ginger-garlic paste, 1 tablespoon of Kashmiri chili powder, 1/2 teaspoon of garam masala, ground cumin, and 1/2 teaspoon of salt. Mix thoroughly to coat the chicken, cover, and let it marinate in the refrigerator for at least 30 minutes (or overnight for best results).
2. Wash the basmati rice in cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, 3.5 cups of water, cardamom pods, cinnamon stick, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes. Remove from heat and let it steam covered for 5 minutes before fluffing with a fork.
3. Heat 1 tablespoon of oil and 1 tablespoon of butter in a large skillet or pan over medium-high heat. Add the marinated chicken pieces in a single layer, making sure not to crowd the pan. Sear the chicken for 3 to 4 minutes on each side until beautifully browned and slightly charred. Remove the chicken from the pan and set aside (it does not need to be fully cooked through at this stage).
4. In the same skillet, add another tablespoon of butter. Sauté the finely chopped onions for 5 to 6 minutes until soft and translucent. Add the remaining 1 tablespoon of ginger-garlic paste and cook for 1 minute until fragrant.
5. Add the tomato puree, the remaining Kashmiri chili powder, the remaining garam masala, and the soaked cashews to the skillet. Simmer the mixture on low heat for 10 minutes.
6. Carefully transfer the tomato mixture to a high-speed blender and process until completely smooth and velvety. Pour the sauce back into the skillet through a fine-mesh strainer to ensure an ultra-smooth texture.
7. Stir the seared chicken back into the smooth sauce. Simmer gently on low heat for 8 to 10 minutes until the chicken is tender and fully cooked through.
8. Stir in the heavy cream, sugar, and the remaining 2 tablespoons of butter. Sprinkle the crushed kasuri methi over the gravy, stir well, and simmer for an additional 2 minutes. Season with more salt if needed.
9. Serve the hot, creamy butter chicken alongside the fragrant spiced basmati rice, garnished with a drizzle of heavy cream and fresh cilantro leaves.

Recipe Video

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Recipe Tags: Butter Chicken, Murgh Makhani, Indian Curry, Basmati Rice, Indian Recipes, Dinner Ideas