A rich, comforting curry served with soft, fragrant rice
Butter chicken is one of those meals that feels warm and satisfying from the first bite. The sauce is creamy, gently spiced, and full of deep flavor, while the basmati rice stays light and fluffy alongside it. This version keeps things simple so you can enjoy a homemade dish without too much effort. It comes together smoothly and tastes like something special.
Butter Chicken with Fluffy Basmati Rice
Ingredients
For the chicken:
- 500 g boneless chicken cut into pieces
- 1/2 cup plain yogurt
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1 tablespoon lemon juice
For the sauce:
- 2 tablespoons butter
- 1 tablespoon oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 teaspoon ginger paste
- 400 g canned crushed tomatoes
- 1 teaspoon salt
- 1/2 teaspoon chili powder adjust to taste
- 1 teaspoon garam masala
- 1/2 teaspoon cumin
- 1/2 cup cream
- 1 teaspoon sugar
For the rice:
- 2 cups basmati rice
- 3 cups water
- 1 teaspoon salt
- 1 tablespoon butter
Instructions
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In a bowl, mix yogurt, salt, pepper, paprika, garam masala, and lemon juice. Add chicken pieces and coat well. Let it sit for at least 15–20 minutes.
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Heat a pan and cook the marinated chicken until lightly browned and cooked through. Set aside.
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In the same pan, melt butter with oil. Add chopped onion and cook until soft. Stir in garlic and ginger, then cook for a minute.
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Add crushed tomatoes, salt, chili powder, garam masala, and cumin. Let it simmer for 10–15 minutes until the sauce thickens and deepens in flavor.
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Add the cooked chicken into the sauce. Stir in cream and sugar. Let it cook on low heat for another 5–7 minutes until everything blends well.
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Rinse the rice until the water runs clear. In a pot, bring water, salt, and butter to a boil. Add rice, cover, and cook on low heat for 12–15 minutes until tender and fluffy.
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Fluff the rice gently with a fork and serve with the butter chicken on top or on the side.
