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Creamy Indian Butter Chicken Recipe with Tomato Cream Sauce and Rice

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A cozy and flavorful butter chicken dish featuring tender chicken thighs simmered in a rich tomato cream sauce, served over fluffy basmati rice. Perfect for family dinners and easy weeknight meals.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/2 cup plain yogurt (full-fat preferred)
  • 1 tbsp ginger-garlic paste or freshly minced ginger and garlic
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1 tsp chili powder (adjust to taste)
  • Salt, to taste
  • 3 tbsp unsalted butter
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 1 can (14 oz) crushed tomatoes or fresh tomato puree
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp ground coriander
  • 1/2 cup heavy cream (can substitute with coconut cream for dairy-free)
  • Fresh cilantro leaves for garnish (optional)
  • 1 cup basmati rice, rinsed
  • 2 cups water
  • Pinch of salt
  • 1 tbsp ghee or butter (optional, for fluffiness)

Instructions

  1. Marinate the chicken: In a large bowl, combine chicken pieces with yogurt, ginger-garlic paste, garam masala, turmeric, chili powder, and salt. Mix well to coat. Cover and refrigerate for at least 15 minutes or overnight for best flavor.
  2. Cook the rice: Rinse basmati rice under cold water until water runs clear. In a medium saucepan, add rice, 2 cups water, a pinch of salt, and ghee or butter if using. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
  3. Prepare the tomato cream sauce: Melt butter in a heavy skillet over medium heat. Add chopped onions and sauté for 7-8 minutes until soft and golden. Add garlic and ginger, cooking for 1-2 minutes until fragrant.
  4. Add spices: Stir in cumin, paprika, and ground coriander. Cook for 1 minute to toast spices. Pour in crushed tomatoes, stir, and simmer uncovered for 10-12 minutes until sauce thickens and deepens in color.
  5. Cook the chicken: Add marinated chicken pieces to the sauce. Stir to coat, cover, and simmer on low heat for 15-20 minutes until chicken is cooked through and tender. Stir occasionally.
  6. Finish with cream: Lower heat and gently stir in heavy cream. Simmer for another 5 minutes until sauce is creamy. Adjust salt and pepper to taste.
  7. Serve: Spoon butter chicken over basmati rice. Garnish with fresh cilantro leaves if desired. Serve immediately.

Notes

Marinate chicken longer for better flavor and tenderness. Use chicken thighs for juicier meat. Slowly sauté onions for depth of flavor. Temper cream by stirring it in slowly on low heat to avoid curdling. If sauce is too thick, add a splash of water or cream. For a smokier flavor, add smoked paprika or char under broiler. Rinse basmati rice well for fluffy grains.

Nutrition

Keywords: butter chicken, Indian butter chicken, creamy butter chicken, tomato cream sauce, basmati rice, easy Indian recipe, weeknight dinner, comfort food

Find it online: https://perkypan.com/creamy-indian-butter-chicken-recipe-with-tomato-cream-sauce-and-rice-easy-step-by-step/