Classic Butter Chicken with Basmati Rice
Tender marinated chicken simmered in a velvety tomato-butter sauce with warm Indian spices. Served over fragrant basmati rice, this authentic North Indian dish is pure comfort.
Ingredients
- 1.5 lbs chicken thighs, boneless and skinless, cubed
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp chili powder
- 1.5 cups basmati rice
- 2 tbsp butter
- 1 tbsp vegetable oil
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- 2 tbsp tomato paste
- 1 tsp sugar
- 1/4 cup fresh cilantro, chopped
- Salt to taste
- Naan bread for serving (optional)
Instructions
- 1
Marinate chicken in yogurt, lemon juice, 1 tsp garam masala, turmeric, cumin, and chili powder. Refrigerate for at least 30 minutes (or overnight for best flavor).
- 2
Rinse basmati rice until water runs clear. Cook with 3 cups water and a pinch of salt. Once boiling, reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork.
- 3
Heat oil in a large skillet over medium-high heat. Cook marinated chicken pieces until browned on all sides, about 5-6 minutes. Remove and set aside.
- 4
In the same skillet, melt butter. Saute onion until soft and golden, about 5 minutes. Add garlic and ginger, cook for 1 minute.
- 5
Stir in crushed tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally, until the sauce thickens.
- 6
Reduce heat to medium-low. Pour in heavy cream, remaining garam masala, and sugar. Stir until smooth and creamy.
- 7
Return the chicken to the sauce. Simmer gently for 8-10 minutes until chicken is cooked through and tender.
- 8
Season with salt to taste. Serve over basmati rice, garnished with fresh cilantro. Accompany with warm naan bread.