Butter Chicken with Rice: The Ultimate Cozy and Flavorful Indian Comfort Dish!
By Jason Griffith
Indulge in a culinary journey to India with this truly irresistible Butter Chicken with Rice. This iconic dish features tender, succulent chicken marinated in a vibrant blend of yogurt and spices, then simmered in a rich, creamy, and subtly sweet tomato-based sauce. Perfectly paired with fragrant basmati rice, it’s a symphony of flavors and textures that delivers ultimate comfort and warmth. It’s an ideal choice for a cozy family dinner, a special occasion, or simply when you crave the deep, complex tastes of authentic Indian cuisine.
Why I Love This Recipe
I’m utterly captivated by dishes that offer profound depth of flavor and a truly comforting experience, and Butter Chicken is a masterpiece in that regard. What I absolutely adore about this recipe is the incredible tender perfection of the marinated chicken, which absorbs all those aromatic spices before being bathed in that luscious, velvety, and subtly sweet tomato cream sauce. The harmony between the tangy yogurt marinade, the earthy spices, and the rich cream creates a flavor profile that’s truly addictive. Paired with fluffy basmati rice, it feels incredibly luxurious yet surprisingly accessible to make at home. It’s a dish that warms the soul and delights the senses every single time.
Ingredients:
For the Chicken Marinade:
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- ½ cup plain yogurt (full-fat recommended)
- 1 tablespoon lemon juice
- 1 tablespoon ginger-garlic paste
- 1 teaspoon garam masala
- ½ teaspoon turmeric
- ½ teaspoon chili powder (adjust to your spice preference)
- Salt, to taste
For the Sauce:
- 2 tablespoons unsalted butter
- 1 tablespoon oil (vegetable or olive oil)
- 1 small onion, finely chopped
- 2 teaspoons ginger-garlic paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika (sweet or Kashmiri)
- ½ teaspoon turmeric
- 1 teaspoon garam masala
- ¼ teaspoon chili powder (optional, for extra heat)
- 1 cup tomato purée or crushed tomatoes
- 1 cup heavy cream
- Salt and black pepper, to taste
- Fresh cilantro, chopped (for garnish)
For the Basmati Rice:
- 1 cup basmati rice
- 2 cups water
- 1 tablespoon unsalted butter or ghee
- Pinch of salt
- 1–2 cloves or a small piece of cinnamon stick (optional, for aroma)
Swaps and Notes
- Chicken: Boneless, skinless chicken thighs are often preferred for Butter Chicken as they stay juicier during cooking, but chicken breast works too. Ensure chicken is cut into uniform bite-sized pieces for even cooking.
- Plain Yogurt: Use plain, full-fat yogurt for the marinade. It helps tenderize the chicken and adds a tangy depth.
- Ginger-Garlic Paste: This is a staple in Indian cooking. You can buy it pre-made or make your own by blending equal parts fresh ginger and garlic with a tiny bit of water.
- Spices (Marinade & Sauce): Garam Masala is a key warming spice blend. Turmeric adds color and earthy notes. Chili powder can be adjusted based on your preferred heat level. Kashmiri paprika (if available) provides vibrant color without excessive heat.
- Tomato Base: Tomato purée or crushed tomatoes are ideal for the sauce. You can also use canned diced tomatoes and blend the sauce later for a smoother consistency.
- Heavy Cream: Crucial for the richness and creamy texture of the sauce. Do not substitute with milk or half-and-half, as they may curdle or not provide the desired richness.
- Basmati Rice: This long-grain aromatic rice is the perfect accompaniment. Rinse it well before cooking for fluffier grains.
- Rice Aroma (Optional): Adding a clove or cinnamon stick to the rice while cooking infuses it with a subtle, delightful aroma.
- Garnish: Fresh cilantro is a must for both flavor and visual appeal.
Directions:
1. Marinate the Chicken: In a medium bowl, combine the 1 lb chicken pieces with ½ cup plain yogurt, 1 tablespoon lemon juice, 1 tablespoon ginger-garlic paste, 1 teaspoon garam masala, ½ teaspoon turmeric, ½ teaspoon chili powder, and salt to taste. Toss well to coat all the chicken. Cover and refrigerate for at least 30 minutes, or for best results, 2-4 hours or even overnight.
2. Cook the Basmati Rice: Rinse the 1 cup basmati rice under cold running water until the water runs clear. This helps remove excess starch, resulting in fluffier rice. In a medium saucepan, combine the rinsed rice with 2 cups water, 1 tablespoon unsalted butter or ghee, and a pinch of salt. If using, add the 1-2 cloves or a small piece of cinnamon stick. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly with a lid, and simmer for 15-20 minutes, or until all the water is absorbed and the rice is tender and fragrant. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
3. Prepare the Sauce Base: While the rice cooks and chicken marinates, begin the sauce. In a large skillet or Dutch oven, melt 2 tablespoons unsalted butter with 1 tablespoon oil over medium heat. Add the finely chopped small onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the 2 teaspoons ginger-garlic pasteand cook for another minute until fragrant. Stir in the ground spices: 1 teaspoon ground cumin, 1 teaspoon paprika, ½ teaspoon turmeric, 1 teaspoon garam masala, and ¼ teaspoon chili powder (if using). Cook for 1 minute, stirring constantly, to toast the spices and enhance their aroma.
4. Add Tomato and Simmer: Pour in the 1 cup tomato purée or crushed tomatoes. Bring the mixture to a gentle simmer. Add the marinated chicken (no need to wipe off marinade) to the sauce. Stir to combine. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through.
5. Finish with Cream & Serve: Stir in the 1 cup heavy cream. Let the sauce heat through for another 2-3 minutes, ensuring it doesn’t boil vigorously. Taste the sauce and adjust seasoning with additional salt and black pepper as needed. Remove the optional cloves or cinnamon stick from the rice. Serve the warm, rich Butter Chicken generously over the fluffy basmati rice. Garnish with fresh chopped cilantro for a burst of color and freshness. Enjoy this ultimate cozy and flavorful Indian dish!
Tips for Success
- Marinate Chicken Well: Longer marination leads to more tender and flavorful chicken.
- Toast Spices Gently: Cooking the ground spices briefly with the aromatics helps release their full flavor.
- Don’t Boil Cream: Once the heavy cream is added, only heat it to a gentle simmer; do not bring to a rolling boil, as it can curdle.
- Rinse Basmati Rice: Rinsing basmati rice before cooking helps remove excess starch, resulting in fluffier, separate grains.
- Use Fresh Ginger-Garlic Paste: While jarred is convenient, homemade paste offers a superior fresh flavor.
- Taste and Adjust: Always taste the sauce at the end and adjust spices, salt, and sweetness to your preference.
Serving Suggestions and Pairings
Butter Chicken with Rice is a complete meal, but it pairs wonderfully with a few traditional Indian accompaniments.
- Naan Bread or Roti: Warm flatbreads are perfect for scooping up the rich sauce.
- Cucumber Raita: A cool, refreshing yogurt-cucumber side dish to balance the richness.
- Side Salad: A simple green salad with a light vinaigrette.
- Beverages: A refreshing mango lassi, a cold beer, or a crisp dry white wine (like a Sauvignon Blanc or unoaked Chardonnay) would pair well.
- For other flavorful chicken dishes or comforting meals, explore these Chefmaniac.com favorites:
- This Mexican Chicken and Rice Casserole Is My Favorite One-Pan Dinner That’s Always a Hit
- This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort
- A Light, Tangy Chicken Salad I Actually Crave (and There’s No Mayo in Sight)
- Coconut Curry Chicken Burgers with Spicy Mayo (for another unique chicken and curry combination!)
- Lemon Ginger Chicken with Mango Pineapple Salsa (if you love lemon and ginger with chicken!)
Storage and Leftover Tips
Butter Chicken, like many curries, often tastes even better the next day as the flavors continue to meld.
- Refrigeration: Store any leftover Butter Chicken (sauce and chicken) and cooked basmati rice in separate airtight containers in the refrigerator for up to 3-4 days.
- Reheating: Reheat Butter Chicken gently on the stovetop over low heat, stirring occasionally. You may need to add a splash of extra heavy cream or water if the sauce has thickened too much upon cooling. Avoid boiling vigorously. Reheat rice in the microwave or on the stovetop with a tiny splash of water.
- Freezing: Butter Chicken freezes well! Once completely cooled, transfer the sauce and chicken to freezer-safe containers or heavy-duty freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently. Cook fresh rice when serving from frozen.
Final Thoughts
This Butter Chicken with Rice recipe delivers a truly authentic and incredibly comforting Indian dining experience right in your home. Its tender, spiced chicken and rich, creamy sauce, perfectly paired with fragrant basmati rice, create a symphony of flavors that will transport your taste buds. Get ready to savor this ultimate cozy and flavorful dish!
What are your favorite Indian dishes to cook at home, or do you have a secret ingredient that makes your curries extra special? Share your insights and feedback in the comments below, and don’t forget to follow Chefmaniac for more exciting and delicious recipes!
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