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Butter Chicken with Basmati Rice

Elina James
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Course Lunch
Cuisine Indian
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Chicken Marinade:
  • 500 g boneless chicken thighs or breasts, cut into bite-sized pieces
  • ½ cup plain yogurt
  • 1 tbsp lemon juice
  • 1½ tsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp salt
  • 2 tbsp oil
  • For the Butter Chicken Sauce:
  • 3 tbsp unsalted butter
  • 1 tbsp oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 1½ cups tomato purée (or crushed tomatoes)
  • 2 tsp ground coriander
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • ½ tsp chili powder (adjust to taste)
  • 1 tsp sugar (optional, to balance acidity)
  • ½ cup heavy cream
  • ¼ cup cashew paste or 2 tbsp ground almonds (optional for richness)
  • Salt, to taste
  • For Serving:
  • 2 cups cooked basmati rice
  • Fresh coriander (cilantro) leaves, for garnish
  • Warm naan or roti (optional)

Instructions
 

  • Marinate the chicken: In a bowl, mix yogurt, lemon juice, and spices. Add chicken pieces and coat well. Cover and refrigerate for at least 30 minutes (up to overnight).
  • Cook the chicken: Heat oil in a skillet. Add marinated chicken and cook until browned on all sides (does not need to be fully cooked). Remove and set aside.
  • Make the sauce: In the same pan, melt butter and sauté onions until golden. Add garlic, ginger, and spices; cook until fragrant.
  • Add tomatoes: Stir in tomato purée and cook until it thickens and darkens slightly, about 10 minutes.
  • Blend (optional): For a silky texture, blend the sauce until smooth using an immersion blender.
  • Simmer: Return the sauce to the pan, add chicken, and pour in cream (and cashew paste if using). Simmer on low for 10–15 minutes until chicken is cooked through and sauce is thick and creamy.
  • Finish: Add a knob of butter and garnish with fresh cilantro. Serve hot with basmati rice.