Butter Chicken with Rice

Butter Chicken. Just the name itself conjures images of rich, creamy, and utterly decadent Indian cuisine. In our home, it’s more than just a dish; it’s a culinary hug, a comforting embrace of flavors that brings everyone to the table with smiles. Honestly, there are few things as satisfying as watching my family devour a plate of fragrant butter chicken and fluffy basmati rice. From the youngest to the oldest, everyone asks for seconds (and sometimes thirds!). This recipe, honed over countless happy cooking sessions, isn’t just about following steps; it’s about creating an experience, a symphony of spices and textures that will transform your kitchen into a fragrant haven and your dinner table into a celebration of taste. Get ready to embark on a delicious journey to master the art of making truly exceptional butter chicken with rice – a dish that’s guaranteed to become a beloved staple in your own home.

Ingredients: The Building Blocks of Butter Chicken Bliss

To craft a truly authentic and flavorful Butter Chicken, using the right ingredients in the correct proportions is crucial. We’ll break down the ingredient list into sections for the chicken marinade, the butter chicken sauce, and the perfectly cooked rice.

For the Chicken Marinade:

• 1.5 lbs Boneless, Skinless Chicken Thighs (Cut into 1-inch pieces): Chicken thighs are preferred over breasts for butter chicken because they remain juicy and tender even after cooking in the rich sauce. Their slightly higher fat content contributes to the overall flavor and texture. Cutting them into 1-inch pieces ensures they cook evenly and absorb the marinade beautifully.
• 1 cup Plain Yogurt (Full Fat): Yogurt acts as a tenderizer, breaking down the chicken fibers and making them incredibly succulent. Full-fat yogurt is recommended for its richer flavor and creamier texture. It also helps the marinade adhere better to the chicken.
• 2 tablespoons Ginger-Garlic Paste: This is a fundamental ingredient in Indian cooking. Freshly made ginger-garlic paste provides an aromatic base and a pungent kick that complements the other spices. You can make your own by blending equal parts of ginger and garlic with a little water, or use a good quality store-bought paste.
• 1 tablespoon Lemon Juice: Lemon juice adds acidity to the marinade, further tenderizing the chicken and balancing the richness of the sauce later on. It also brightens the flavors and prevents the dish from becoming too heavy.
• 1 tablespoon Garam Masala: Garam masala is a warm and aromatic spice blend essential to Indian cuisine. It typically includes spices like cinnamon, cardamom, cloves, cumin, coriander, and black pepper. Using a good quality garam masala is key to achieving the authentic flavor profile of butter chicken.
• 1 teaspoon Turmeric Powder: Turmeric adds a warm, earthy flavor and a vibrant yellow color to the chicken. It also has anti-inflammatory properties. In the marinade, it contributes to the overall depth of flavor.
• 1 teaspoon Red Chili Powder (Kashmiri Chili Powder preferred for color and mild heat): Red chili powder provides heat and color. Kashmiri chili powder is a great option as it imparts a beautiful vibrant red color with relatively mild heat, perfect for butter chicken where the focus is on flavor rather than intense spiciness. Adjust the quantity based on your spice preference.
• 1 teaspoon Salt: Salt is crucial for seasoning the chicken and drawing out moisture, which in turn helps the marinade penetrate deeper.

For the Butter Chicken Sauce:

• 4 tablespoons Butter (Unsalted): Butter is the star of the show in Butter Chicken! Unsalted butter allows you to control the overall saltiness of the dish. It adds richness, flavor, and a silky texture to the sauce.
• 1 Large Onion (Finely Chopped): Onions form the base of the sauce, providing sweetness and body. Finely chopping them ensures they cook down evenly and blend seamlessly into the sauce.
• 2 tablespoons Ginger-Garlic Paste: Just like in the marinade, ginger-garlic paste is crucial for building the aromatic foundation of the sauce.
• 1 (28 ounce) can Crushed Tomatoes: Crushed tomatoes provide the tangy and slightly sweet base for the sauce. Use good quality crushed tomatoes for the best flavor.
• 1 cup Tomato Puree (Passata): Tomato puree adds a smoother texture and intensifies the tomato flavor in the sauce. Passata is a strained tomato puree, which is ideal for a silky smooth butter chicken sauce.
• 1 cup Heavy Cream: Heavy cream is what gives butter chicken its signature richness and creamy texture. It balances the acidity of the tomatoes and creates a luxurious, velvety sauce.
• 1/2 cup Cashew Paste (Optional, but highly recommended): Cashew paste adds richness, creaminess, and a subtle sweetness to the sauce. It also helps to thicken the sauce naturally. To make cashew paste, soak raw cashews in hot water for about 30 minutes, then blend them into a smooth paste with a little water.
• 1 tablespoon Sugar: A touch of sugar balances the acidity of the tomatoes and enhances the overall flavor profile. It doesn’t make the dish sweet, but rather rounds out the flavors.
• 1 teaspoon Garam Masala: Another dose of garam masala at this stage intensifies the aromatic complexity of the sauce.
• 1/2 teaspoon Turmeric Powder: A little more turmeric adds depth of flavor and color to the sauce.
• 1/2 teaspoon Red Chili Powder (Optional, adjust to taste): Add more red chili powder if you prefer a spicier butter chicken sauce.
• 1 teaspoon Dried Fenugreek Leaves (Kasuri Methi), crushed: Kasuri Methi is a key ingredient in butter chicken. It adds a unique, slightly bitter, and aromatic flavor that is characteristic of authentic butter chicken. Crushing them before adding releases their aroma and flavor.
• Salt to taste: Season the sauce to your liking with salt.

For the Rice:

• 2 cups Basmati Rice: Basmati rice is the perfect accompaniment to butter chicken. Its long grains, delicate aroma, and fluffy texture complement the rich sauce beautifully.
• 4 cups Water or Chicken Broth: Using chicken broth instead of water will add extra flavor to the rice.
• 1 teaspoon Salt: Season the rice with salt.
• 1 tablespoon Butter or Ghee (Optional): Adding butter or ghee to the rice while cooking enhances its flavor and texture, making it even more delicious.

Instructions: Step-by-Step to Butter Chicken Perfection

Now that we have all our ingredients ready, let’s dive into the step-by-step process of creating this culinary masterpiece. Follow these instructions carefully for the most delicious butter chicken and rice.

Step 1: Marinate the Chicken (Minimum 2 hours, ideally overnight)

1. In a large bowl, combine the chicken pieces, yogurt, ginger-garlic paste, lemon juice, garam masala, turmeric powder, red chili powder, and salt.
2. Mix everything well to ensure the chicken is evenly coated with the marinade.
3. Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours, or preferably overnight for maximum flavor and tenderness. The longer the chicken marinates, the more flavorful and tender it will become.

Step 2: Prepare the Rice

1. Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.
2. In a medium-sized pot, combine the rinsed rice, water or chicken broth, salt, and optional butter or ghee.
3. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 15-18 minutes, or until all the water is absorbed and the rice is cooked through. Avoid lifting the lid while the rice is simmering to allow it to steam properly.
4. Once cooked, fluff the rice gently with a fork and set aside to keep warm.

Step 3: Cook the Marinated Chicken

1. There are two main methods to cook the marinated chicken: grilling/broiling or pan-frying. Grilling or broiling will give the chicken a slightly smoky flavor, mimicking the traditional tandoor oven cooking. Pan-frying is a more convenient option for home cooks.
   • Grilling/Broiling (Optional, for smoky flavor): Preheat your grill or broiler to medium-high heat. Thread the marinated chicken pieces onto skewers (optional, but makes grilling easier). Grill or broil the chicken for about 5-7 minutes per side, or until cooked through and slightly charred.
   • Pan-Frying (Convenient stovetop method): Heat 2 tablespoons of oil in a large skillet or pot over medium-high heat. Add the marinated chicken pieces in batches, ensuring not to overcrowd the pan. Cook for about 4-5 minutes per side, or until browned and cooked through. Set aside the cooked chicken.

Step 4: Make the Butter Chicken Sauce

1. In the same skillet or pot you used for the chicken (wipe it clean if needed), melt the butter over medium heat.
2. Add the finely chopped onions and sauté until golden brown and softened, about 5-7 minutes. Stir occasionally to prevent burning.
3. Add the ginger-garlic paste and sauté for another minute until fragrant.
4. Add the crushed tomatoes, tomato puree (passata), cashew paste (if using), sugar, garam masala, turmeric powder, and red chili powder (optional).
5. Stir well to combine all the ingredients. Bring the sauce to a simmer, then reduce the heat to low, cover, and simmer for 15-20 minutes, stirring occasionally. Simmering the sauce allows the flavors to meld together beautifully and deepen.
6. After simmering, remove the sauce from the heat and let it cool slightly.
7. Using an immersion blender or carefully transferring the sauce to a regular blender (in batches, and vent the lid to prevent pressure buildup), blend the sauce until it is smooth and creamy. This step is crucial for achieving the signature velvety texture of butter chicken sauce.
8. Return the blended sauce to the pot. Stir in the heavy cream and crushed dried fenugreek leaves (Kasuri Methi).
9. Add the cooked chicken pieces to the sauce and simmer for another 5-10 minutes, allowing the chicken to heat through and absorb the flavors of the sauce.
10. Taste and adjust the seasoning with salt and sugar if needed.

Step 5: Serve and Enjoy!

1. Serve the hot and flavorful butter chicken over a bed of fluffy basmati rice.
2. Garnish with fresh cilantro leaves and a swirl of extra cream if desired.
3. Enjoy this restaurant-quality Butter Chicken with your family and friends!

Nutrition Facts (Approximate)

(Per serving, assuming 6 servings per recipe. Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

• Serving Size: Approximately 1.5 cups Butter Chicken with 1 cup Rice
• Calories: 650-750 calories (Estimated)
• Protein: 35-45 grams
• Fat: 40-50 grams (Primarily from butter, cream, and yogurt)
• Carbohydrates: 50-60 grams (Primarily from rice and tomatoes)

Please Note: These are approximate values and can vary. For more precise nutritional information, use a nutrition calculator with specific ingredient brands and quantities.

Preparation Time

• Prep Time (Marinating & Chopping): 30-40 minutes
• Marinating Time: Minimum 2 hours (Ideally overnight)
• Cook Time: 45-55 minutes
• Total Time (Excluding Marinating): 1 hour 15 minutes – 1 hour 35 minutes

How to Serve Butter Chicken with Rice

Butter Chicken with Rice is a complete and satisfying meal on its own, but here are some delightful ways to enhance your dining experience:

• Accompaniments:
  • Naan Bread or Roti: Serve with warm naan bread or roti to scoop up the delicious sauce. Garlic naan is an especially popular choice.
  • Raita: A cooling yogurt-based raita (like cucumber raita or boondi raita) provides a refreshing contrast to the richness of the butter chicken.
  • Salad: A simple Indian salad like Kachumber Salad (diced cucumbers, tomatoes, onions, and cilantro with lemon juice) adds freshness and crunch.
  • Pickles: Indian pickles (achar) offer a tangy and spicy kick that complements the flavors of butter chicken.
  • Papadum: Crispy papadum (thin lentil crackers) are great for adding texture and as a starter or side.
• Garnishes:
  • Fresh Cilantro: A sprinkle of fresh cilantro leaves adds a pop of color and freshness.
  • Heavy Cream Swirl: A drizzle or swirl of heavy cream on top adds visual appeal and extra richness.
  • Ginger Juliennes: Thin strips of fresh ginger can be used as a garnish for a subtle spicy kick.
  • Butter: A small pat of butter placed on top just before serving melts into the sauce and enhances the buttery flavor.
• Serving Style:
  • Family Style: Place the butter chicken in a serving bowl in the center of the table, surrounded by bowls of rice, naan, raita, and other accompaniments. Let everyone serve themselves.
  • Plated: For a more formal setting, plate individual servings of rice and top with a generous portion of butter chicken. Garnish each plate attractively.

Additional Tips for Perfect Butter Chicken

1. Marinate for Maximum Flavor: Don’t skimp on the marinating time! Overnight marination is ideal for tender and deeply flavorful chicken. Even a minimum of 2 hours makes a noticeable difference.
2. Fresh Ginger-Garlic Paste is Key: Using freshly made ginger-garlic paste is vastly superior to pre-made versions in terms of flavor and aroma. It’s worth the extra few minutes to make it fresh.
3. Don’t Burn the Onions: Sauté the onions over medium heat until they are golden brown and softened, but be careful not to burn them. Burnt onions can impart a bitter taste to the sauce. Low and slow is better for caramelizing onions.
4. Simmer the Sauce Properly: Simmering the sauce for 15-20 minutes allows the flavors to meld and deepen. This step is crucial for developing the rich and complex flavor profile of butter chicken.
5. Adjust Spice Levels to Your Preference: Butter chicken is traditionally mildly spiced, but you can adjust the amount of red chili powder to suit your taste. If you prefer a spicier dish, add more red chili powder, or even a pinch of cayenne pepper. For less heat, reduce or omit the red chili powder entirely.

FAQ Section: Your Butter Chicken Questions Answered

Q1: Can I make Butter Chicken with Chicken Breast instead of Thighs?

A: Yes, you can use chicken breast, but chicken thighs are highly recommended for butter chicken. Chicken thighs have more fat and connective tissue, which keeps them moist and tender during cooking, even in the rich sauce. Chicken breast can sometimes become dry if overcooked. If using breast, be careful not to overcook it and consider cutting it into slightly larger pieces to help retain moisture.

Q2: I don’t have Cashew Paste. Can I still make Butter Chicken?

A: Yes, you can still make delicious butter chicken without cashew paste. While cashew paste adds richness and creaminess, you can omit it if you don’t have it on hand. The butter and heavy cream will still provide a creamy texture. Some recipes also use almond flour or ground almonds as a substitute, but the flavor will be slightly different.

Q3: Can I make Butter Chicken Vegetarian or Vegan?

A: Yes, Butter Chicken can be adapted for vegetarian or vegan diets. For a vegetarian version, you can substitute the chicken with paneer (Indian cheese) or firm tofu. For a vegan version, use firm tofu or vegetables like cauliflower and potatoes. Replace the dairy ingredients (yogurt, butter, heavy cream) with plant-based alternatives like coconut yogurt, vegan butter, and coconut cream or cashew cream. Ensure to use vegetable broth for the rice and adjust seasonings accordingly.

Q4: How long does Butter Chicken last in the refrigerator?

A: Butter Chicken can be stored in an airtight container in the refrigerator for 3-4 days. The flavors often meld and deepen even further overnight, making it even more delicious the next day. Reheat gently on the stovetop or in the microwave until heated through.

Q5: Can I freeze Butter Chicken?

A: Yes, Butter Chicken freezes well. Allow it to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 2-3 months. When ready to eat, thaw it in the refrigerator overnight and reheat gently on the stovetop or in the microwave. The texture of the sauce might slightly change after freezing and thawing, but the flavor will remain delicious. It’s best to freeze the butter chicken sauce and cooked chicken separately if possible for optimal texture after thawing.

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