Butter Chicken W/ Rice Recipe

Marinate the chicken

In a bowl combine yogurt, ginger paste, garlic paste, lemon juice, ground cumin, ground coriander, garam masala, 1.25 tsp kosher salt and 1/2 tsp black pepper. Add the chicken pieces and mix until well coated. Cover and refrigerate at least 30 minutes, preferably 2–4 hours (up to overnight).

Sear the chicken

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Remove excess marinade from the chicken (shake off but don't wipe dry). Sear chicken in batches 2–3 minutes per side until lightly browned but not fully cooked. Transfer seared pieces to a plate and reserve.

Start the sauce base

Lower heat to medium and melt 3 tablespoons butter in the same skillet. Add the finely chopped onion and sauté 6–8 minutes until soft and beginning to brown, stirring occasionally.

Add aromatics

Add 3 minced garlic cloves and 1 tablespoon grated ginger; cook 1–2 minutes until fragrant but not browned.

Tomato and spices

Stir in 2 tablespoons tomato paste and cook 1 minute to remove raw flavor. Add 14 oz crushed tomatoes and 1/2 cup tomato puree/passata. Mix in 1 tablespoon sweet paprika, 1/4 tsp hot paprika or cayenne, 1 teaspoon ground cumin, 1 teaspoon garam masala and 1 teaspoon salt. Bring to a gentle simmer.

Simmer and concentrate

Reduce heat to low and simmer, partially covered, 10–12 minutes to thicken and concentrate flavors, stirring occasionally. Taste and adjust salt or sweetness with 1 teaspoon brown sugar or honey if tomatoes are too acidic.

Finish the sauce

Stir in 3/4 cup heavy cream and 1/4 cup whole milk. Simmer 3–4 minutes to heat through and create a silky texture. Stir in 1/2 tablespoon lemon juice and crushed 1/2 teaspoon kasuri methi (optional).

Combine chicken and sauce

Return the seared chicken and any accumulated juices to the skillet. Simmer gently, uncovered, 6–8 minutes until chicken is cooked through (internal temperature 165°F / 74°C) and sauce slightly thickens. If sauce is too thick, add up to 2 tablespoons water or milk to reach desired consistency.

Finish and garnish

Stir in 1 tablespoon additional butter (optional) for gloss, check seasoning and adjust salt or lemon as needed. Sprinkle chopped cilantro over the top before serving.

Cook basmati rice

While the sauce simmers, rinse 1 cup basmati rice until water runs clear. In a small pot combine rinsed rice, 1.5 cups water, 1 tsp butter or oil and 1/2 tsp salt. Bring to a boil uncovered, then reduce to lowest simmer, cover tightly and cook 12–15 minutes until water is absorbed and rice is tender. Remove from heat and let rest, covered, 8–10 minutes. Fluff with a fork before plating.

Serve butter chicken over a bed of warm basmati rice. Spoon extra sauce over chicken, garnish with chopped cilantro and serve with lemon wedges if desired.