Indian Butter Chicken with Basmati Rice

This Indian Butter Chicken with Basmati Rice is a classic dish that combines tender, spiced chicken with a rich, creamy tomato-based sauce. Paired with fragrant basmati rice, it’s a comforting meal that’s perfect for any occasion.

Ingredients

For the Chicken Marinade

• 500g boneless chicken thighs or breasts, cut into bite-sized pieces
• 1/2 cup plain yoghurt
• 1 tablespoon lemon juice
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1 tablespoon ginger-garlic paste (or 1 clove garlic and 1 inch ginger, minced)

For the Butter Chicken Sauce

• 2 tablespoons butter (or ghee for a traditional touch)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1/2 teaspoon chili powder (adjust for spice)
• 400g canned tomatoes (or 3 large fresh tomatoes, pureed)
• 1 cup heavy cream or coconut cream for a dairy-free option
• 1 teaspoon sugar (optional, to balance acidity)
• Salt, to taste
• Fresh coriander, chopped, for garnish

For the Basmati Rice

• 1 cup basmati rice
• 1 3/4 cups water
• 1 tablespoon butter (optional)
• 1/2 teaspoon salt
• 2 cardamom pods (optional, for fragrance)

Instructions

Marinate the Chicken

In a large bowl, combine the yoghurt, lemon juice, turmeric, garam masala, cumin, chili powder, salt, and ginger-garlic paste. Add the chicken pieces and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 8 hours for more flavour.

Cook the Chicken

Heat a large skillet or pan over medium-high heat. Add a drizzle of oil and cook the marinated chicken pieces until lightly browned and almost cooked through, about 5–7 minutes. Remove and set aside.

Prepare the Sauce

In the same skillet, melt the butter over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant. Add the coriander, cumin, garam masala, and chili powder, stirring to coat the onions with the spices.

Add the tomatoes and cook for 8–10 minutes, stirring occasionally, until the mixture thickens and the oil starts to separate. Use an immersion blender or a standard blender to puree the sauce until smooth, if desired. Return the sauce to the pan, then stir in the cream and sugar (if using). Simmer for 5 minutes.

Combine Chicken and Sauce

Add the cooked chicken back into the sauce and simmer for another 10 minutes, or until the chicken is tender and fully cooked. Taste and adjust seasoning as needed.

Cook the Basmati Rice

Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, bring the water to a boil. Add the rice, butter, salt, and cardamom pods (if using). Reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it rest for 5 minutes before fluffing with a fork.

Serve

Serve the butter chicken over the basmati rice. Garnish with fresh coriander and an extra drizzle of cream if desired.

Tips for Perfect Butter Chicken

• Marination is key: Allowing the chicken to marinate enhances flavour and tenderness.
• Control spice: Adjust the chili powder to suit your heat preference.
• Smooth sauce: Blending the sauce creates a luxurious texture, but it’s optional for a more rustic dish.
• Make it ahead: The flavours deepen over time, so the dish tastes even better the next day.

This Indian Butter Chicken with Basmati Rice is a rich and satisfying dish that brings the flavours of India to your table. Perfect for entertaining or a special family meal, it’s sure to impress!