Description
This Creamy Butter Chicken with Rice is a rich and flavorful dish featuring tender chicken simmered in a velvety tomato-based sauce with aromatic spices. Serve it with fluffy basmati rice for an irresistible meal!
Ingredients
Units
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For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts (cut into chunks)
- 1/2 cup plain Greek yogurt
- 1 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
For the Sauce:
- 2 tbsp butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 tsp cumin
- 1 tsp garam masala
- 1/2 tsp red chili powder (adjust to taste)
- 1 tsp sugar
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream
- 2 tbsp butter (for extra richness)
- Salt & pepper to taste
- Fresh cilantro, for garnish
For Serving:
- 2 cups cooked basmati rice
Instructions
- Marinate the Chicken: In a bowl, mix yogurt, lemon juice, and spices. Add chicken, coat well, and let marinate for at least 30 minutes (or overnight for best results).
- Cook the Chicken: Heat a large pan over medium heat. Add 1 tbsp butter, cook the marinated chicken until golden and cooked through. Remove and set aside.
- Make the Sauce: In the same pan, melt 1 tbsp butter, sauté onions until soft. Add garlic, ginger, and spices, cooking for 1 minute.
- Simmer: Stir in crushed tomatoes, sugar, and salt. Simmer for 10 minutes until thickened.
- Finish the Sauce: Stir in cream and extra butter. Return chicken to the pan and simmer for another 5 minutes.
- Serve: Spoon over fluffy basmati rice and garnish with fresh cilantro.
Notes
- For extra flavor, grill or sear the chicken before adding it to the sauce.
- Adjust spice levels by increasing or decreasing chili powder.
- Can be served with naan instead of rice.
