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Creamy Butter Chicken Recipe with Fluffy Basmati Rice

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A comforting and indulgent butter chicken dish with a silky, slightly sweet sauce paired perfectly with fluffy basmati rice. This easy homemade recipe uses simple pantry staples and slow simmering for rich flavor.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs
  • 1/2 cup plain full-fat yogurt
  • 1 tablespoon garlic paste or freshly minced garlic
  • 1 tablespoon ginger paste or finely grated ginger
  • 1 teaspoon garam masala
  • Salt to taste
  • 4 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 1 cup tomato puree or canned crushed tomatoes
  • 3/4 cup heavy cream (or coconut cream for dairy-free)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 teaspoon kasuri methi (dried fenugreek leaves, optional)
  • Fresh cilantro for garnish
  • 1.5 cups basmati rice, rinsed well
  • 3 cups water
  • 1/2 teaspoon salt
  • 2–3 green cardamom pods (optional)
  • 1 cinnamon stick (optional)
  • A few cloves (optional)
  • 1 teaspoon ghee or oil (for rice)

Instructions

  1. Marinate the chicken: In a bowl, combine chicken thighs with yogurt, garlic paste, ginger paste, garam masala, and salt. Mix well to coat each piece. Let rest for 15 minutes or up to 1 hour in the fridge.
  2. Prepare the rice: Rinse basmati rice under cold water until clear. In a medium saucepan, add rinsed rice, water, salt, and whole spices if using. Bring to a boil over medium-high heat, then reduce to low, cover tightly, and simmer for 15 minutes. Turn off heat and let sit covered for 10 minutes. Fluff with a fork.
  3. Make the butter chicken sauce: Heat 3 tablespoons butter in a large skillet over medium heat. Sauté onions until translucent and slightly golden, about 7-8 minutes. Add minced garlic and grated ginger; cook 1-2 minutes until fragrant.
  4. Add ground cumin, chili powder, and tomato puree. Simmer gently for 10-12 minutes, stirring occasionally, until sauce thickens. Add water if too thick.
  5. Add marinated chicken pieces to the sauce, spread evenly. Cover and cook on medium-low heat for 15-20 minutes, stirring occasionally, until chicken is cooked through (internal temp 165°F).
  6. Stir in heavy cream and remaining 1 tablespoon butter. Add crushed kasuri methi if using. Simmer 3-5 minutes until creamy and smooth.
  7. Taste and adjust salt or chili powder as needed. Garnish with fresh cilantro before serving.

Notes

Keep heat moderate when adding cream and butter at the end to prevent curdling. Cover pan loosely during chicken cooking to avoid excess moisture. Rinse rice thoroughly to avoid clumping. Sauce freezes well without cream; add cream fresh when reheating.

Nutrition

Keywords: butter chicken, creamy butter chicken, basmati rice, Indian curry, easy butter chicken, homemade butter chicken, chicken curry recipe

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