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Creamy Indian Butter Chicken Recipe Easy with Tomato Sauce and Fluffy Rice

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A quick and easy creamy Indian butter chicken with a rich tomato sauce and fragrant fluffy basmati rice, perfect for cozy dinners and busy weeknights.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup plain full-fat yogurt
  • 1 tbsp ginger-garlic paste (or minced fresh ginger and garlic)
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • 1/2 tsp chili powder (adjust for heat preference)
  • Salt to taste
  • 3 tbsp unsalted butter
  • 1 large onion, finely chopped
  • 2 cups canned crushed tomatoes
  • 1 tbsp ginger-garlic paste
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp garam masala
  • 1/2 tsp fenugreek leaves (kasuri methi), crushed (optional)
  • 1/2 cup heavy cream or full-fat coconut milk
  • Salt and freshly ground black pepper to taste
  • 1.5 cups basmati rice, rinsed until water runs clear
  • 3 cups water
  • 1 cinnamon stick
  • 2 whole cloves
  • 1 bay leaf
  • 1 tbsp ghee or oil
  • Salt to taste

Instructions

  1. Marinate the Chicken: In a large bowl, combine chicken pieces with yogurt, ginger-garlic paste, turmeric, garam masala, chili powder, and salt. Mix well to coat evenly. Cover and refrigerate for at least 30 minutes, ideally 1-2 hours.
  2. Cook the Rice: Rinse the basmati rice under cold water until it runs clear. In a medium pot, heat ghee or oil over medium heat, add cinnamon stick, cloves, and bay leaf, and toast for about 1 minute until fragrant. Add rice and stir for 1-2 minutes to coat the grains with the spices and fat. Pour in water and add salt. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15 minutes. Turn off heat and let it rest, covered, for 10 minutes before fluffing with a fork.
  3. Start the Tomato Sauce: In a heavy-bottomed skillet, melt butter over medium heat. Add finely chopped onions and sauté until golden and translucent, about 8-10 minutes. Stir frequently to avoid burning.
  4. Add Spices and Tomatoes: Mix in ginger-garlic paste, cumin, paprika, and garam masala. Cook for 1-2 minutes until fragrant. Pour in crushed tomatoes, stir, and let the sauce simmer uncovered on low heat for about 15 minutes until thickened and rich. Stir occasionally to prevent sticking.
  5. Cook the Chicken: Meanwhile, heat a separate pan over medium-high heat and lightly brown the marinated chicken pieces for 4-5 minutes, turning to get a nice sear. They don’t need to be fully cooked through here, just golden on the outside.
  6. Combine Chicken and Sauce: Transfer the browned chicken into the tomato sauce. Stir to coat all pieces. Cover and simmer on low heat for 15 minutes or until the chicken is fully cooked and tender.
  7. Finish with Cream and Fenugreek: Lower the heat, stir in the heavy cream (or coconut milk), and crushed fenugreek leaves if using. Let it heat gently for 3-5 minutes—don’t boil after adding cream or it might curdle. Taste and adjust salt or spices if needed.
  8. Serve: Spoon the creamy butter chicken over the fluffy spiced basmati rice. Garnish with fresh cilantro if desired.

Notes

Marinate chicken for at least 30 minutes for best flavor. Use a heavy-bottomed pan to prevent sauce from burning. Rinse rice until water runs clear for fluffy texture. Add cream on low heat to avoid curdling. Fenugreek leaves are optional but add unique aroma. Adjust chili powder to taste.

Nutrition

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

Find it online: https://shimmersnack.com/creamy-indian-butter-chicken-recipe-easy-with-tomato-sauce-and-fluffy-rice/