Dive into a delicious journey with our butter chicken and rice recipe.
This iconic Indian dish combines tender chicken in a creamy, spiced tomato sauce served over fluffy rice.
Perfect for a cozy dinner, it’s easy to make and utterly irresistible.
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Butter chicken and rice is a beloved dish that brings the rich flavors of Indian cuisine right to your kitchen.
This recipe combines tender, succulent chicken pieces with a creamy, aromatic tomato-based sauce, all served over a bed of fluffy, perfectly cooked rice.
It’s a dish that’s both comforting and indulgent, making it perfect for family dinners or special occasions.
The origins of butter chicken, or "Murgh Makhani" as it's known in Hindi, trace back to India.
It was created by combining leftover tandoori chicken with a rich, buttery tomato gravy, and it quickly became a favorite for its unique blend of flavors and textures.
The recipe has since evolved and gained international fame, loved for its balance of creamy, tangy, and mildly spicy notes.
Preparing butter chicken and rice is surprisingly straightforward. The chicken is marinated in a mixture of yogurt and spices, then cooked to perfection.
The sauce, made with tomatoes, butter, cream, and a blend of spices like garam masala, cumin, and coriander, is simmered until it’s smooth and flavorful.
When combined, the chicken absorbs the sauce, creating a dish that's both flavorful and aromatic.
Rice serves as the perfect accompaniment, absorbing the rich sauce and providing a gentle contrast to the bold flavors of the chicken.
Whether you use basmati or jasmine rice, it’s important to cook it until it’s tender and fluffy, providing the perfect base for the creamy butter chicken.
This butter chicken and rice recipe is a celebration of taste and tradition. It’s easy enough for a weeknight meal yet special enough to impress guests.
Serve it with a side of naan or a simple salad, and you’ve got a meal that’s sure to delight everyone at the table.
Enjoy the delicious journey of making and savoring this classic dish!
Why You'll Love This Recipe
- Complete meal with protein, carbs, and a flavorful sauce.
- This butter chicken with rice recipe is ideal for everyday lunches or dinners.
- Budget-friendly option using staple pantry items.
- Easily customizable with additional vegetables or spices.
- Suitable for meal prep batches to save time during the week.
Cost To Make
Estimated cost = $7.35, or $1.83 a serve
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Plain Yogurt
- Lemon Juice
- Turmeric Powder
- Chili Powder
- Ground Cumin
- Garam Masala
- Garlic: Minced
- Ginger: Grated.
- Boneless Chicken Thigh Fillets: Or you could use chicken breast. Cut into bite sized pieces.
- Butter: Or ghee.
- Tomato Puree: Tomato passata
- Thickened Cream: Or heavy whipping cream.
- Sugar
- Salt
- Basmati Rice
- Water
Instructions
This recipe for butter chicken with rice serves 4. The ingredient quantities can easily be adjusted to suit how many serves you need to make.
For The Chicken
Step One: Combine all marinade ingredients in a mixing bowl with the chicken.
Coat the chicken well in the marinade and then cover and refrigerate for at least 20 minutes (for better flavor, refrigerate overnight).
For The Rice
Step One: Rinse the basmati rice in room temperature water until the water runs clear.
You might like to place the rice in a strainer and run the rice under cold or room temperature water.
It could take about 3 to 4 rinses before the water runs clear. Completely drain off all water and place in a medium sized saucepan.
Step Two: Place water in saucepan. Make sure the rice sits flat along the bottom. Place saucepan over medium to high heat and bring to boil.
Step Three: Once at a boil, stir the rice, and reduce heat to bring it to a simmer. Cover with a lid and cook for 25 minutes.
Step Four: Once cooked, turn off heat and allow the rice to rest for 5 to 10 minutes, then fluff the rice.
Putting It All Together
Step One: While the rice is cooking and once the chicken has been marinated, heat butter in a large fry pan over medium high heat.
Place chicken pieces into hot pan and cook until the chicken is fully cooked (this could take around 3-4 minutes and the chicken should turn white all over).
When placing the chicken in the pan, use tongs to transfer it directly from the marinade.
Avoid pouring extra marinade from the bowl into the pan to ensure the chicken retains its marinade during cooking.
Step Two: Reduce the heat to low medium, add the tomato puree, cream, sugar, salt, and any remaining marinade left in the bowl. Mix well. Taste for seasoning and add more salt if necessary.
Step Three: Turn off heat. Serve chicken curry over a bowl of rice.
Tips for Success
- Cook the rice with a pinch of turmeric for a vibrant yellow color and subtle flavor.
- Garnish with chopped cilantro and a squeeze of fresh lemon juice for a refreshing contrast.
Substitutions / Variations
- Butter Chicken Burrito Bowl: Serve butter chicken over cilantro-lime rice with black beans, corn, and avocado.
- Butter Chicken Naan Wrap: Stuff warm naan bread with butter chicken, lettuce, rice, and cucumber yogurt sauce for a handheld meal.
- Butter Chicken Stuffed Bell Peppers: Fill halved bell peppers with butter chicken and rice, and bake until tender.
- Butter Chicken Buddha Bowl: Layer quinoa or brown rice with butter chicken, roasted vegetables, and a drizzle of tahini dressing.
Serving Suggestions
- Offer a side of warm garlic naan or roti to mop up the flavorful sauce.
- Garnish with freshly chopped cilantro (coriander).
Storage
Store the butter chicken curry separately in an air tight container in the fridge for up to 4 to 5 days.
Store the rice in an air tight container in the fridge for up to 2 to 3 days.
FAQ
Yes, butter chicken is commonly served with steamed basmati rice.
The rice helps to soak up the flavorful sauce and complements the rich and creamy texture of the dish.
Besides rice, butter chicken pairs well with various side dishes such as naan bread, roti, or other Indian breads for dipping into the sauce.
Additionally, a fresh cucumber raita (yogurt sauce), papadums, or a side salad can complement the flavors and textures of butter chicken nicely.
What rice is used for what?
Ever wondered which might be the best rice to use for a dish you’re about to make.
Or maybe you’re just curious and want to know more about rice in general.
Why not check out our pages on what is basmati rice and what is jasmine rice.
Helpful Rice Cooking Tips
Want to know how to cook rice or just need a little refresher?
Check out how to easily cook basmati rice, sushi rice, and jasmine rice on the stovetop.
Or, why not check out our recipes on how to make basmati rice, jasmine rice, and sushi rice in the Instant Pot.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
Recipe
Butter Chicken With Rice
Ingredients
For The Chicken - Marinade
- ½ cup (120 grams, 4.14 ounces) plain yogurt
- 1 tablespoon lemon juice
- 1 teaspoon turmeric powder
- ½ teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 teaspoon 1 – 2 cloves minced garlic
- 1 teaspoon ginger grated
- 750 grams (1.50 pounds) boneless chicken thigh fillets or chicken breast, cut into bite sized pieces
- 1 teaspoon salt
Curry
- 2 tablespoons (30 grams, 1.06 ounces) butter or ghee
- 1 cup tomato puree tomato passata
- 1 cup (250ml/grams, 8.82 ounces) thickened cream (or heavy whipping cream)
- 1 tablespoon sugar
- 1 ¼ teaspoon salt or to taste
For The Rice
- 1 ½ cups (300 grams, 15.58 ounces) basmati rice
- 2 ¼ cups (560 grams, 19.75 ounces) water
Instructions
For The Chicken
- Combine all marinade ingredients in a mixing bowl with the chicken. Coat the chicken well in the marinade and then cover and refrigerate for at least 20 minutes (for better flavor, refrigerate overnight).
For The Rice
- Rinse the basmati rice in room temperature water until the water runs clear. Completely drain off all water and place in a medium sized saucepan.
- Place water in saucepan. Make sure the rice sits flat along the bottom. Place saucepan over medium to high heat and bring to boil.
- Once at a boil, stir the rice, and reduce heat to bring it to a simmer. Cover with a lid and cook for 25 minutes.
- Once cooked, turn off heat and allow the rice to rest for 5 to 10 minutes, then fluff the rice.
Putting It All Together
- While the rice is cooking and once the chicken has been marinated, heat butter in a large fry pan over medium high heat. Place chicken pieces into hot pan and cook until the chicken is fully cooked (this could take around 3-4 minutes and the chicken should turn white all over). (see note 2).
- Reduce the heat to low medium, add the tomato puree, cream, sugar, salt, and any remaining marinade left in the bowl. Mix well. Taste for seasoning and add more salt if necessary.
- Turn off heat. Serve chicken curry over a bowl of rice.
Notes
- You might like to place the rice in a strainer and run the rice under cold or room temperature water. It could take about 3 to 4 rinses before the water runs clear.
- When placing the chicken in the pan, use tongs to transfer it directly from the marinade. Avoid pouring extra marinade from the bowl into the pan to ensure the chicken retains its marinade during cooking.
Celine says
Perfect weeknight dinner recipe! This was just what I was after the other night when I was short on time.
Emily says
Glad you liked it!