Butter Chicken with Rice

Discover the ultimate comfort food with this creamy, aromatic Butter Chicken with Rice recipe—a timeless favorite for Indian cuisine lovers. Tender, marinated chicken thighs are infused with a blend of yogurt, garlic, ginger, and warm spices like turmeric, garam masala, cumin, and coriander, then seared to perfection for a rich, smoky flavor. The golden sauce, made with buttery onions, tangy tomato puree, and silky heavy cream, elevates this dish into a decadent, restaurant-quality experience. Served over fluffy basmati rice and garnished with fresh cilantro, this recipe strikes the perfect balance between hearty and luxurious. Easy to prepare in just over an hour, it's an irresistible main course ideal for weeknight dinners or special occasions. Indulge in the bold flavors of Butter Chicken with Rice and transform your kitchen into a celebration of Indian-inspired cuisine!

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 500 grams chicken thighs, boneless and skinless
• 120 milliliters yogurt, plain
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 teaspoon turmeric powder
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon chili powder
• 1 tablespoon lemon juice
• 1.5 teaspoons salt
• 3 tablespoons butter
• 1 large onion, finely chopped
• 240 milliliters tomato puree
• 120 milliliters heavy cream
• 600 grams cooked basmati rice
• 2 tablespoons fresh cilantro, chopped
• 120 milliliters water
• 2 tablespoons vegetable oil

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and place in a large bowl.

Step 2

In the same bowl, add yogurt, half of the minced garlic, half of the minced ginger, turmeric, 1 teaspoon of garam masala, cumin, coriander, chili powder, lemon juice, and 1 teaspoon of salt. Mix well to coat the chicken pieces. Cover and refrigerate for at least 30 minutes, ideally overnight.

Step 3

In a large pan or skillet, heat 2 tablespoons of butter and the vegetable oil over medium heat.

Step 4

Add the marinated chicken pieces in batches and sear until browned on all sides. Remove from the pan and set aside.

Step 5

In the same pan, add the remaining butter and sauté the chopped onion until golden brown.

Step 6

Stir in the remaining garlic and ginger, and cook for about 1 minute until fragrant.

Step 7

Pour in the tomato puree, remaining 0.5 teaspoon salt, and 1 teaspoon garam masala. Mix and cook for 5 minutes or until the oil begins to separate from the sauce.

Step 8

Add the seared chicken pieces back to the pan, along with any juices on the plate.

Step 9

Pour in the water, bring to a simmer, cover, and cook for 15 minutes, stirring occasionally.

Step 10

Reduce the heat to low, stir in the heavy cream, and let simmer for another 5 minutes.

Step 11

Adjust seasoning to taste with additional salt or garam masala if needed.

Step 12

Serve the butter chicken hot over cooked basmati rice, garnished with freshly chopped cilantro.

Nutrition Facts

Serving size	1998 grams (1998.0g)

Amount per serving	% Daily Value*
Calories	3068

Total Fat 164.10g	210%
Saturated Fat 65.50g	328%
Polyunsaturated Fat 17.90g
Cholesterol 860mg	287%
Sodium 4431mg	193%
Total Carbohydrate 226.00g	82%
Dietary Fiber 14.50g	52%
Total Sugars 26.70g
Protein 159.70g	319%

Vitamin D 7IU	34%
Calcium 456mg	35%
Iron 22mg	122%
Potassium 3221mg	69%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.9%

Protein: 21.2%

Carbs: 29.9%