The Ultimate Creamy Butter Chicken with Rice & Crispy Potatoes
When it comes to the pantheon of global comfort foods, few dishes command as much respect and adoration as Butter Chicken (Murgh Makhani). There is something inherently soul-warming about tender pieces of chicken bathed in a velvety, spiced tomato gravy. But here at ChefManiac, I believe that a great meal can always be made better with the right textures.
By pairing this luscious curry with fluffy basmati rice and—my personal secret—ultra-crispy roasted potatoes, you transform a standard dinner into a multi-textured feast. I’m Jason Griffith, and today I’m walking you through how to achieve that restaurant-quality depth of flavor right in your own kitchen.
Why I Love This Recipe
I’ve experimented with many international flavors, from this Mexican Chicken and Rice Casserole to hearty Cajun Chicken Sausage Gumbo, but Butter Chicken remains my “safe harbor” meal.
What makes this specific version a winner is the balance. The acidity of the tomato puree is perfectly rounded out by the heavy cream and butter. Plus, adding crispy potatoes on the side provides a salty crunch that cuts through the richness of the sauce. It’s an unconventional pairing that once you try, you’ll never go back to just plain rice.
Ingredients
For the Butter Chicken
- 500g Chicken Thighs: Boneless and skinless, cut into bite-sized pieces. Thighs stay much juicier than breasts during simmering.
- 2 tbsp Unsalted Butter: The “butter” in Butter Chicken!
- 1 tbsp Neutral Oil: To prevent the butter from burning.
- 1 Large Onion: Finely chopped to create a thick base.
- 3 Garlic Cloves: Minced fresh.
- 1 tbsp Ginger: Freshly grated for that signature zing.
- Spices: 2 tsp Garam Masala, 1 tsp Cumin, 1 tsp Chili Powder (adjust for heat), and 1 tsp Turmeric.
- 200g Tomato Puree: Provides the silky smooth texture.
- 200ml Heavy Cream: To achieve that iconic orange, velvety sauce.
- Salt & Pepper: To taste.
- Fresh Cilantro: For a bright, herbaceous finish.
For the Rice
- 1 cup Basmati Rice: Long-grain is essential for the right texture.
- 2 cups Water.
- Pinch of Salt.
For the Crispy Potatoes
- 3 Medium Potatoes: Peeled and diced into small 1/2-inch cubes.
- 2 tbsp Oil: For roasting.
- 1 tsp Paprika: Adds color and a hint of smokiness.
- Salt: To taste.
Swaps and Notes
- The Dairy-Free Alternative: If you are avoiding dairy, swap the butter for vegan butter or coconut oil, and use full-fat coconut cream instead of heavy cream. It adds a slight tropical note but is delicious.
- The Protein: While chicken is classic, this sauce works beautifully with paneer or roasted cauliflower. If you’re in the mood for more Mexican-inspired poultry, check out these Chicken Enchiladas.
- Tomato Type: If you can’t find smooth tomato puree (passata), you can use canned crushed tomatoes, but I recommend blending them first to keep the sauce “makhani” (buttery and smooth).
List of Steps
1. Prepare the Crispy Potatoes
Preheat your oven to 220°C (428°F). In a medium bowl, toss your diced potatoes with 2 tablespoons of oil, paprika, and salt. Spread them in a single layer on a baking sheet. Roast for 30 minutes, tossing halfway through, until they are golden brown and have a visible “crunch.”
2. Cook the Rice
Rinse the basmati rice under cold water until the water runs clear. In a pot, combine the rice, 2 cups of water, and salt. Bring to a boil, then reduce to a low simmer. Cover and cook for about 12–15 minutes. Once done, remove from heat and let it sit (covered) for 5 minutes before fluffing with a fork.
3. Build the Curry Base
In a large skillet or pot, heat the oil and butter over medium heat. Add the finely chopped onions and sauté until they are translucent and just beginning to turn golden. Add the minced garlic and grated ginger, cooking for another 60 seconds until fragrant.
4. Bloom the Spices
Stir in the garam masala, cumin, chili powder, and turmeric. Let the spices “bloom” in the fat for about 30 seconds. This releases the essential oils and deepens the flavor profile significantly.
5. Simmer and Finish
Pour in the tomato puree and season with salt and pepper. Let the sauce simmer for 5 minutes. Stir in the heavy cream, then add the raw chicken pieces. Cover and simmer on medium-low for 15–20 minutes, or until the chicken is cooked through and tender.
Tips for Success
- Don’t Rush the Onions: The softer the onions, the smoother the sauce. If you want a truly restaurant-style texture, you can even blend the onion/tomato mixture before adding the cream and chicken.
- The Rice Rinse: Never skip rinsing your rice! It removes excess starch and prevents the rice from becoming a sticky glob.
- High Heat for Potatoes: To get them truly crispy, ensure the oven is fully preheated. If they are crowded on the pan, they will steam instead of roast.
Serving Suggestions and Pairings
I recommend serving a generous ladle of the chicken over a bed of fluffy rice, with a pile of crispy potatoes on the side for dipping into the extra sauce.
If you are hosting a larger gathering, this pairs excellently with other easy-to-share mains like these Sheet Pan Quesadillasfor a fusion-style party. If you’re short on time but still want that deep, slow-cooked flavor for your next meal, you might also love this Instant Pot Lasagna.
Nutritional Information (Per Serving)
- Calories: ~620 kcal
- Protein: 32g
- Carbohydrates: 54g
- Fat: 30g
- Fiber: 4g
Storage and Leftover Tips
Butter chicken is one of those rare dishes that actually tastes better the next day as the spices continue to meld.
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: The curry freezes well for up to 2 months. However, I recommend making fresh rice and potatoes upon reheating, as potatoes can lose their crispiness once frozen.
- Reheating: Warm the chicken on the stovetop over low heat, adding a splash of water if the sauce has thickened too much in the fridge.
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Final Thoughts
This Creamy Butter Chicken is more than just a recipe; it’s a staple that brings people to the table. The addition of crispy potatoes might be new to some, but I promise it adds a layer of satisfaction that regular curry is often missing.
Did you try this recipe? I’d love to hear how it turned out! Leave a comment below, and don’t forget to follow ChefManiac for more weekly recipe inspiration.
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