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Butter Chicken with Rice – Indian Recipes for Dinner

Okay, you know that feeling when you walk into a kitchen and immediately get hit with the warm, aromatic hug of spices simmering away? That’s exactly the magic I want you to experience with this Butter Chicken recipe. The creamy, tangy tomato sauce paired with tender, juicy chicken is just pure comfort food happiness. Bonus? It’s simple enough to whip up on a weeknight, but fancy enough to impress anyone who drops by. Trust me, once you make this, the rich, buttery flavors will have you coming back again and again.

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

For the Main Dish:

1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
2 tbsp butter
1 tbsp vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
½ tsp turmeric
½ tsp chili powder (adjust to taste)
1 (14 oz) can crushed tomatoes
¾ cup heavy cream
Salt to taste

For the Sauce / Garnish:

1 tbsp fresh cilantro, chopped (for garnish)
Cooked basmati rice, to serve

How I Make It

Step 1:

Start by heating 1 tablespoon of butter and the vegetable oil over medium heat in a large skillet. Toss in the chopped onion and sauté until soft and golden, about 5-7 minutes. You’ll know it’s ready when the kitchen smells sweet and the onions have that lovely caramelized color.

Step 2:

Add in the garlic and ginger, stirring constantly to avoid burning—just 30 seconds to release their perfume into the pan.

Step 3:

Now, sprinkle in the cumin, coriander, garam masala, turmeric, and chili powder. Toast those spices for about a minute until they become fragrant and coat the onions with those gorgeous rusty reds and browns.

Step 4:

Pour in the crushed tomatoes with all their juicy goodness. Simmer gently for 10 minutes, stirring occasionally to reduce and thicken the sauce. This step makes all the difference—it deepens the flavor and develops that silky texture.

Step 5:

While your sauce simmers, season the chicken pieces with a pinch of salt. Add them to the pan, gently stirring to coat each piece in the sauce. Cover and cook for 12-15 minutes, until the chicken is tender and fully cooked (internal temperature of 165°F).

Step 6:

Turn the heat to low and stir in the remaining 1 tablespoon of butter and the heavy cream—this is where the sauce gets luxuriously creamy and rich. Adjust salt and chili for your taste. Serve immediately over fluffy basmati rice and sprinkle with fresh cilantro.

Variations & Tips

Swap chicken thighs for breasts if you prefer leaner meat—just reduce cooking time to avoid drying out.
Use Greek yogurt instead of cream for a tangier twist and lighter sauce.
If you like it spicier, toss in a diced green chili or more chili powder with the spices.
Marinate the chicken beforehand in yogurt and spices for an even deeper flavor.
Got no basmati? Jasmine rice or even naan bread work beautifully as sides.
For a dairy-free version, coconut milk is a perfect substitute for the cream.

How I Like to Serve It

This butter chicken pairs wonderfully with steamed basmati rice and a side of sautéed greens, like spinach or kale. Sometimes, I add a simple cucumber raita to balance the spice. It’s a great dish for cozy weeknight dinners or casual weekend gatherings where comfort and flavor are the stars.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove or microwave, adding a splash of water or cream if it thickens too much.

Closing: This butter chicken hits all the right notes every time—rich, flavorful, and ready to become your new favorite weeknight dinner!