Tender chicken simmered in a rich, spiced tomato cream sauce, served over fluffy basmati rice for a comforting and flavorful Indian-inspired dish. This restaurant-style butter chicken brings warmth, depth, and indulgence to your dinner table with minimal effort and maximum flavor.

Why You’ll Love This Recipe

Creamy Butter Chicken with Rice is the perfect combination of hearty, aromatic spices and smooth, velvety sauce. Marinating the chicken ensures tenderness and deep flavor, while the tomato and cream-based sauce provides luxurious richness. Paired with soft, fragrant basmati rice, it’s a satisfying and complete meal that’s sure to please everyone at the table. This dish is also approachable for home cooks, requiring only simple techniques and readily available ingredients.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the chicken marinade:

• 1 ½ lbs boneless chicken breast or thighs, cubed
• 1/2 cup plain yogurt
• 1 tablespoon lemon juice
• 1 tablespoon ginger-garlic paste
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder
• Salt to taste

For the butter sauce:

• 2 tablespoons butter
• 1 tablespoon oil
• 1 onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 cup tomato puree
• 1/2 cup heavy cream
• Salt to taste
• Fresh cilantro, chopped (for garnish)

For serving:

• 2 cups cooked basmati rice

directions

1. In a bowl, combine all marinade ingredients. Add the chicken pieces and mix until fully coated. Cover and refrigerate for at least 1 hour (overnight for best flavor).
2. In a large skillet, heat oil and butter over medium heat. Add the marinated chicken and cook until browned and nearly cooked through, about 6–8 minutes. Remove and set aside.
3. In the same skillet, add chopped onions and sauté until soft and translucent, about 4–5 minutes.
4. Stir in ginger-garlic paste, cumin, paprika, coriander, and garam masala. Cook for 1–2 minutes until fragrant.
5. Add the tomato puree and simmer for 10 minutes, stirring occasionally.
6. Stir in the heavy cream and return the chicken to the skillet. Simmer for another 10–15 minutes until the chicken is fully cooked and the sauce is thick and creamy.
7. Adjust seasoning with salt as needed.
8. Serve hot over cooked basmati rice and garnish with fresh chopped cilantro.

Servings and timing

Servings: 4 servings
Prep Time: 15 minutes (plus marinating time)
Cook Time: 30 minutes
Total Time: 45 minutes (not including marination)

Variations

• Spicy Version: Increase chili powder or add a chopped green chili to the sauce for more heat.
• Dairy-Free Option: Replace cream with full-fat coconut milk and use plant-based yogurt for marination.
• Grilled Chicken: Grill or broil the marinated chicken before adding it to the sauce for a smoky depth.
• Butter Paneer: Swap chicken for paneer for a vegetarian version of this dish.
• Tomato-Free Alternative: Use pureed roasted red peppers for a milder, tomato-free version.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of water or cream to loosen the sauce if needed. You can also reheat in the microwave in 60-second intervals, stirring in between. This dish freezes well—store in freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight before reheating.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works well, though thighs tend to stay juicier and more flavorful.

What can I use instead of yogurt for marinating?

Sour cream or buttermilk can be used in place of yogurt if needed.

Is butter chicken very spicy?

No, it’s typically mildly spiced. You can adjust the heat by modifying the amount of chili powder or adding chili flakes.

Can I make this dish in advance?

Yes, butter chicken tastes even better the next day as the flavors continue to develop.

What kind of tomato puree should I use?

Use plain, unsweetened tomato puree or crushed tomatoes for the best results. Avoid tomato sauces with added herbs or sugar.

Can I substitute cream with milk?

Milk can be used, but the sauce will be thinner and less rich. Full-fat milk is preferred if you make this substitution.

How can I thicken the sauce if it’s too runny?

Simmer the sauce uncovered to reduce it, or stir in a tablespoon of cashew or almond paste for extra creaminess.

Can I add vegetables to the sauce?

Yes, bell peppers, peas, or spinach can be added toward the end of cooking for added texture and nutrients.

What rice pairs best with butter chicken?

Basmati rice is ideal due to its aroma and fluffy texture, but jasmine rice or naan are also great options.

Can I make this in a slow cooker?

Yes. After marinating, add all ingredients except cream to a slow cooker and cook on low for 6 hours. Stir in cream during the last 30 minutes.

Conclusion

Creamy Butter Chicken with Rice is a beloved classic that brings bold flavor and comforting richness to your plate. With its velvety sauce and aromatic spices, it’s an easy yet impressive dish that’s ideal for both weeknight meals and special occasions. Served over fragrant basmati rice and garnished with fresh herbs, it’s a guaranteed crowd-pleaser you’ll want to make again and again.

Print