Classic butter chicken with basmati rice

Psst — I’ll let you in on my little kitchen secret: the single trick that turns ordinary chicken into the silkiest, most comforting butter chicken you’ll ever spoon over rice. I learned it from a line cook who swore by browning the chicken just enough to build flavor, then letting the sauce do the rest of the work. The kitchen filled with warm spice aromas — toasted garam masala, sweet tomato, and a buttery finish — and I knew I had to share. This recipe keeps things simple, skips the fussy steps, and still delivers that glossy, rich sauce that makes everyone sigh. Follow my tips and you’ll get restaurant vibes without the pretense.

Quick Facts

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

Why This Recipe is Awesome

It’s comfort food that actually feels fancy: a creamy, tomato-forward sauce that clings to tender chunks of chicken and pools perfectly over fluffy rice. The sauce balances buttery richness, bright lemon, and a warm hit of spice. It’s so forgiving even your busiest weeknight self can nail it — plus the smell fills the house like a hug. Who doesn’t love glossy, spoonable sauce and juicy chicken? Bonus: you’ll get those little caramelized edges that sing with flavor.

Ingredients

For the Main Dish:

• 1.5 lbs boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 1 cup plain full-fat yogurt
• 2 tbsp lemon juice
• 4 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tbsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1/2–1 tsp chili powder (adjust for heat)
• Salt: 1 tsp plus more to taste
• 1 tbsp vegetable oil
• 3 tbsp unsalted butter
• 1 (14.5 oz) can crushed tomatoes
• 3/4 cup heavy cream (or Greek yogurt for a tangier twist)
• 1 tsp sugar (cuts acidity)
• 1/4 cup chopped cilantro for garnish

For the Rice:

• 1.5 cups basmati rice, rinsed until water runs clear
• 2 1/4 cups water
• 1/2 tsp salt
• 1 tbsp butter or oil

How I Make It

Step 1:

Make a quick marinade: in a bowl stir together the **1 cup yogurt**, **2 tbsp lemon juice**, **1 tbsp garam masala**, **1 tsp turmeric**, **1 tsp cumin**, **1 tsp coriander**, **1/2–1 tsp chili powder**, **4 minced garlic**, **1 tbsp ginger**, and **1 tsp salt**. Toss the chicken pieces in, cover, and let rest for at least 15 minutes (or up to 2 hours in the fridge). This bright, tangy bath softens the chicken and layers flavor — you’ll smell citrus and spice right away.

Step 2:

Heat a large skillet over medium-high heat. Add **1 tbsp oil** and when it shimmers, add the chicken in a single layer (work in batches if needed). Sear until the edges caramelize and you hear a satisfying sizzle — about 3–4 minutes per side. You want golden edges, not a full cook-through. Transfer the browned pieces to a plate. Browning builds deep flavor; don’t rush this step.

Step 3:

Lower heat to medium and add **3 tbsp butter** to the same skillet. Throw in another minced clove or two of garlic if you like, along with a pinch more garam masala. Pour in the **14.5 oz crushed tomatoes**, scrape up the browned bits, and bring to a gentle simmer. Let the sauce bubble and reduce for about 10–12 minutes until it thickens and looks deeper red — the kitchen will smell like warm tomatoes and toasted spices.

Step 4:

Add the chicken back into the sauce along with any juices on the plate. Stir in **3/4 cup heavy cream** and **1 tsp sugar**, then simmer on low for another 8–10 minutes so the chicken finishes cooking and the sauce mellows. Use an instant-read thermometer to check the chicken reaches 165°F internal temp. The sauce should feel silky and coat the back of a spoon.

Step 5:

Finish by stirring in one more tablespoon of butter and a handful of chopped cilantro for brightness. Taste and adjust salt and lemon if it needs lift. For the rice: rinse the **1.5 cups basmati**, bring **2 1/4 cups water** to a boil with **1/2 tsp salt** and **1 tbsp butter**, add rice, cover, reduce to a low simmer, and cook undisturbed for 12–15 minutes. Fluff with a fork and serve the butter chicken spooned over warm, fragrant rice.

Pro Tips

• Pat chicken dry before marinating to help it brown better — moisture fights color.
• Use thighs for juiciness; breasts dry out faster. If you use breast, cut thicker pieces and watch temp closely.
• Toast whole spices quickly in the skillet for 30 seconds before grinding to boost aroma.
• If the sauce tastes too acidic, a pinch of sugar or a splash more cream balances it instantly.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken with firm tofu or chickpeas for a vegetarian version — tofu won’t brown like chicken, but it soaks up sauce nicely.
• Use full-fat Greek yogurt instead of heavy cream for a tangy, lighter finish (reduce simmer time to prevent curdling).
• For dairy-free, replace butter and cream with **1 cup coconut milk** and 2 tbsp coconut oil — expect a slightly sweeter, coconut-forward flavor.
• This recipe is naturally gluten-free if you use plain spices and canned tomatoes without additives.

Variations & Tips

• Spicy: add 1 tsp cayenne or a chopped green chili to the sauce.
• Kid-friendly: reduce chili powder and add a bit more cream for a milder, creamier sauce.
• Smoky: use smoked paprika or finish with a quick char under the broiler for five minutes.
• One-pan weeknight: cook rice separately while making chicken in the same skillet to save dishes.
• Herb-forward: stir in chopped mint alongside cilantro for a fresh twist.
• Grill finish: char the marinated chicken on a hot grill for smoky bites before adding to the sauce.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make the sauce and chicken, cool, and store in an airtight container in the fridge for up to 3 days. Reheat gently on low so the cream doesn’t break; add a splash of water or cream if it thickens too much.

Can I double the recipe?

Sure thing. Use a larger skillet or split into two pans so you can brown the chicken without overcrowding. Simmer time for the sauce stays about the same, but you might need an extra 5 minutes for everything to heat through.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and add a splash of cream to regain richness.

How do I know it’s done?

Look for golden edges on the chicken and a silky sauce that coats the spoon. Use an instant-read thermometer — the chicken should hit 165°F.

What if I don’t have ingredient X?

No garam masala? Mix equal parts cumin and coriander plus a pinch of cinnamon and cloves. No crushed tomatoes? Use 1 cup tomato puree plus 1/2 cup water and reduce slightly.

How I Like to Serve It

I ladle butter chicken over steaming basmati, then sprinkle cilantro and a squeeze of lemon. I love a side of cucumber raita to cool things down and some warm naan to sop up every last drop. This dish works for cozy weeknights, casual dinner parties, or when you want to show off a little without sweating it.

Notes

• Store leftovers in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently on low.
• Safe internal temp for chicken: 165°F. Use an instant-read thermometer for peace of mind.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!