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Butter Chicken with Basmati Rice and Raita

Elina James
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine Indian
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Chicken Marinade:
  • 500 g (1 lb) boneless chicken thighs or breasts, cut into bite-sized pieces
  • ½ cup plain yogurt
  • 1 tbsp lemon juice
  • 1 tsp chili powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1 tsp salt
  • 1 tbsp ginger-garlic paste
  • For the Butter Chicken Sauce:
  • 3 tbsp butter (divided)
  • 2 tbsp oil
  • 1 large onion, finely chopped
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 2 tsp garam masala
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp red chili powder (adjust to taste)
  • 1 cup tomato puree (or crushed canned tomatoes)
  • 1 cup heavy cream (or coconut cream for dairy-free)
  • ½ cup plain yogurt
  • 2 tbsp cashew paste (optional, for rich texture)
  • 1 tsp sugar (to balance acidity)
  • Salt to taste
  • 1 tsp dried fenugreek leaves (kasuri methi, optional)
  • Fresh cilantro for garnish
  • For the Basmati Rice:
  • 1½ cups basmati rice
  • 3 cups water
  • 1 tbsp ghee or butter
  • Salt to taste
  • For the Raita:
  • 1 cup plain yogurt
  • ½ cucumber, grated
  • 1 tbsp chopped mint or cilantro
  • ½ tsp roasted cumin powder
  • Salt to taste

Instructions
 

  • Step 1: Marinate the Chicken : In a large bowl, mix yogurt, lemon juice, chili powder, turmeric, garam masala, salt, and ginger-garlic paste. Add the chicken pieces, coating them evenly in the marinade. Cover and refrigerate for at least 1 hour or overnight for best flavor.
  • Step 2: Cook the Chicken : Heat 1 tbsp butter and 1 tbsp oil in a large skillet over medium-high heat. Add marinated chicken pieces and sear until golden brown (about 5–7 minutes). Remove from the pan and set aside. (They will finish cooking in the sauce.)
  • Step 3: Prepare the Butter Sauce : In the same skillet, add the remaining butter. Add chopped onions and sauté until soft and golden brown. Stir in garlic and ginger paste, cooking until fragrant (about 1 minute). Add garam masala, coriander, cumin, and chili powder. Stir well for 30 seconds. Pour in the tomato puree, mix, and simmer for 10 minutes until it thickens and deepens in color. Add sugar, salt, and cashew paste (if using). Stir in the cream and yogurt, mixing gently until the sauce becomes smooth and rich. Return the seared chicken to the pan and simmer for 10–12 minutes on low heat. Sprinkle dried fenugreek leaves and stir well.
  • Step 4: Cook the Basmati Rice : Rinse the rice under cold water until the water runs clear. In a saucepan, bring 3 cups of water to a boil. Add salt and ghee. Add rice, reduce heat, and simmer covered for 12–15 minutes. Turn off heat and let it rest for 5 minutes before fluffing with a fork.
  • Step 5: Make the Raita : In a small bowl, whisk yogurt until smooth. Add grated cucumber, mint or cilantro, cumin powder, and salt. Mix well and refrigerate until serving.