Go Back
–+ servings
Indian Butter Chicken with Basmati Rice

Indian Butter Chicken with Basmati Rice

Savor the rich flavors of Indian Butter Chicken with Basmati Rice. This creamy, aromatic dish is easy to make and perfect for any occasion. Get the recipe now!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Marinating Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 4 people
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb boneless, skinless chicken thighs cut into bite-sized pieces
  • 1 cup plain yogurt
  • 2 tbsp lemon juice
  • 2 tbsp ginger-garlic paste
  • 2 tsp ground turmeric
  • 2 tsp ground cumin
  • 2 tsp garam masala
  • 1 tsp paprika
  • 1 tsp salt
  • 2 tbsp vegetable oil
  • 1 large onion finely chopped
  • 2 cups canned crushed tomatoes
  • 1/2 cup heavy cream
  • 3 tbsp butter
  • 1 cup Basmati rice
  • 2 cups water

Equipment

  • Large skillet or frying pan
  • Pot for cooking rice
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

  1. Mix yogurt, lemon juice, ginger-garlic paste, turmeric, cumin, half of the garam masala, paprika, and salt in a bowl and add the chicken pieces, coating them well. Let marinate for at least 30 minutes.
  2. Heat oil in a large pan over medium heat and sauté the chopped onions until golden brown. Stir in the remaining garam masala.
  3. Pour in the crushed tomatoes and let simmer for about 10 minutes, then stir in the cream and butter.
  4. Add the marinated chicken to the sauce and cook for another 15–20 minutes until the chicken is tender.
  5. Rinse the Basmati rice under cold water. In a separate pot, bring water to a boil, then add the rice, cover, and simmer for about 15 minutes.

Nutrition

Calories: 600kcalCarbohydrates: 48gProtein: 34gFat: 32gSaturated Fat: 15gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 10mgCalcium: 120mgIron: 3mg

Notes

For added richness, finish the dish with a drizzle of melted butter on top of the chicken. Garnish with freshly chopped cilantro for color and freshness.
If making ahead, this dish tastes even better the next day as the flavors deepen. Store chicken and rice separately to maintain texture.
You can use low-fat yogurt or substitute coconut cream for the heavy cream for a lighter or dairy-free option.
Tried this recipe?Let us know how it was!