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Creamy Butter Chicken with Rice

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Tender chicken simmered in a rich, spiced tomato cream sauce, served over fluffy basmati rice for a comforting and flavorful Indian-inspired dish.

Ingredients

Scale
  • 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

Instructions

  1. In a bowl, mix all marinade ingredients. Add chicken, coat well, cover, and refrigerate for at least 1 hour (overnight preferred).
  2. Heat oil and butter in a large skillet over medium heat. Add marinated chicken and cook until browned and mostly cooked through. Remove and set aside.
  3. In the same skillet, add onions and sauté until soft. Stir in ginger-garlic paste, cumin, paprika, coriander, and garam masala. Cook for 1–2 minutes until fragrant.
  4. Add tomato puree and simmer for 10 minutes. Stir in heavy cream and return chicken to the pan. Simmer for another 10–15 minutes until the chicken is cooked through and sauce is thick and creamy.
  5. Serve hot over basmati rice and garnish with fresh cilantro.

Notes

  • Use chicken thighs for juicier meat.
  • Adjust chili powder to your spice preference.
  • Double the sauce ingredients if serving with naan or extra rice.
  • Store leftovers in the fridge for up to 3 days; reheat gently.

Nutrition

Keywords: butter chicken, creamy tomato chicken, Indian chicken curry, chicken with rice, tikka masala style

Find it online: https://foodiecara.com/creamy-butter-chicken-with-rice/