Butter chicken with rice
Butter chicken is tender chicken thigh in a creamy tomato sauce spiced with ginger, garlic and curry powder. It is mild, rich and made for scooping with rice. This quick version is ready in 35 minutes. The yogurt marinade keeps the chicken tender, and the sauce is smooth, so it is perfect for kids too.
- 35 minTotal time
- 3Servings
- 690kcal / serving
- 38 gProtein
The science: why this works
Yogurt tenderizes the chicken
Yogurt is gently acidic. It loosens the surface of the meat and carries the spices into it. Unlike a harsh lemon marinade, it is mild enough that even a short soak makes the chicken soft.
Learn: Yogurt marinade: tender and charred →A sweet onion and tomato base
Cooking the onion until soft builds sweetness, and simmering the tomatoes concentrates their flavor and tames their acidity. Ginger and garlic go in later so they stay fragrant rather than bitter. This slow-cooked base is the backbone of many classic curries.
Learn: Onion-tomato masala: wait for the oil →Adding cream at the end
Cream is a rich fat that rounds out the tomato and spice. Stirring it in at the end and keeping the heat low prevents it from splitting in the acidic sauce. Gentle heat and a little care keep dairy sauces silky instead of grainy.
Learn: Why dairy curdles →Butter chicken with rice
35 minutes · 3 servings · Indian · Main course
Ingredients
Makes 3 servings
- 450 gboneless chicken thigh, cut into 3 cm pieces
- 100 gyogurt
- 1 tbspcurry powder
- 1 tbspgrated ginger
- 3 clovesgarlic, grated
- 30 gbutter
- 1onion, diced
- 1 can(400 g) chopped tomatoes
- 100 mlheavy cream
- 230 grice
- 450 mlwater
- 1 handfulcilantro
- Salt
Method
Tips for the best result
- Cut the chicken into even pieces so it cooks at the same rate.
- Check the largest piece is white inside and reads 165°F (74°C).
- Blend the sauce for a smoother, restaurant-style texture.
Swaps
- Swap chicken thigh for breast, and cook just until 165°F (74°C).
- Swap heavy cream for coconut milk for a dairy-free version.
- Swap butter for ghee for a nuttier flavor.
Storing and reheating
Keeps in the fridge for 3 to 4 days, and the flavor often improves overnight. Freeze the sauce for up to 3 months. Reheat until it bubbles and reaches 165°F (74°C), and cool the rice quickly within 2 hours.
Butter chicken with rice: questions
What is the difference between butter chicken and tikka masala?
Butter chicken is milder, sweeter and creamier, while tikka masala is usually spicier and tangier. Both use tomato-based sauces and marinated chicken. Butter chicken leans on butter and cream.
Why is it called butter chicken?
It gets its name from the butter that enriches the tomato sauce. The result is smooth and silky. Cream often adds to the richness.
Can I make butter chicken ahead?
Yes, it keeps well and the flavor deepens overnight. Make it a day ahead and reheat gently. Add a splash of water if it thickens.
