Butter chicken brings together tender chicken breast and a rich tomato sauce warmed with garam masala, cumin, paprika, turmeric, and a touch of cayenne. Heavy cream and butter soften the spices, while basmati rice gives you a fluffy base for the sauce.
The rice cooks separately while the sauce simmers, so you can tend to both parts of the meal without crowding one pan. A little attention to browning and gentle heat helps the chicken stay tender and lets the sauce develop a smooth, cohesive texture.
Build flavor by browning the chicken in batches
Season the chicken before it goes into the skillet, then brown it in two batches. Giving the pieces room helps them develop color instead of crowding and steaming. The chicken does not need to cook through at this stage; it finishes in the sauce, where it can absorb flavor without drying out.
Transfer the browned pieces to a plate while you soften the onion in the same skillet. The onion picks up savory browned bits, and garlic, ginger, spices, and tomato paste add layers of aroma. Stir the mixture as directed so the garlic and spices warm without scorching.
Let the tomato sauce simmer gently
Tomato puree makes the sauce smooth and substantial, while tomato paste gives it a concentrated tomato flavor. Once the puree reaches a gentle simmer, start the rice in its own saucepan. Keeping the sauce at a mild simmer helps it cook steadily; vigorous bubbling can make it splatter and may cook the chicken unevenly once you add it.
Stir in the broth and browned chicken after the tomato mixture has simmered. Keep the heat gentle and stir once or twice as the chicken finishes cooking. Check the thickest pieces using the temperature specified on the recipe card. The sauce should stay calm around the chicken rather than boiling hard.
Make fluffy rice and finish the sauce smoothly
Rinsing basmati rice until the water runs mostly clear helps remove loose surface starch. Combine it with water, butter, and salt, then cover it as it simmers. Letting it stand covered after the heat is off gives the grains time to settle; fluff gently with a fork before serving so they stay separate.
Stir heavy cream, sugar, and the remaining butter into the sauce over low heat. This finish rounds out the tomato and spices. Avoid bringing the sauce back to a boil after adding the cream. Taste and adjust the seasoning, then add chopped fresh cilantro if you like its fresh, herbal flavor alongside the warm spices.
Frequently Asked Questions
Why do you brown the chicken before simmering it in the sauce?
Browning gives the chicken color and leaves savory bits in the skillet for the onion and spices to pick up. The pieces finish cooking in the tomato sauce, so browning is for flavor rather than cooking them all the way through.
Why does the basmati rice cook in a separate saucepan?
The rice cooks on its own while the tomato sauce simmers, which keeps the rice from soaking up too much liquid or becoming crowded in the skillet. Rinsing it first and letting it stand covered help the grains fluff up separately.
How can you keep the butter chicken sauce from splattering?
After you add the chicken and broth, keep the sauce at a gentle simmer and stir once or twice. A hard boil can make the tomato sauce splatter and cook the chicken unevenly, so lower the heat if the bubbling becomes vigorous.
Butter Chicken with Basmati Rice
Course: Main CourseCuisine: IndianDifficulty: Easy4
servings15
minutes50
minutes660
kcal52
minutesTender chicken breast simmers in a buttery tomato and cream sauce with warm spices, served with fluffy basmati rice. The rice cooks on a separate burner while the sauce simmers.
Ingredients
- Chicken and sauce
1 1/2 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp olive oil
3 tbsp unsalted butter, divided
1 small yellow onion, finely diced
3 garlic cloves, minced
1 tbsp grated fresh ginger
2 tsp garam masala
1 tsp sweet paprika
1/2 tsp ground cumin
1/4 tsp ground turmeric
1/8 tsp cayenne pepper
1 tbsp tomato paste
1 cup plain tomato puree
1/2 cup chicken broth
1/2 cup heavy cream
1 tsp sugar
- Basmati rice
1 1/2 cups basmati rice, rinsed until the water runs mostly clear
2 1/4 cups water
1 tbsp unsalted butter
1/2 tsp kosher salt
- For serving
2 tbsp chopped fresh cilantro (optional)
Directions
- Season the chicken with 1 teaspoon kosher salt and the black pepper. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Brown the chicken in two batches, cooking each batch for 4 minutes and turning the pieces once. Transfer the chicken to a plate; it will finish cooking in the sauce.
- Add the onion to the skillet and cook for 5 minutes, stirring occasionally, until softened. Add the garlic, ginger, garam masala, paprika, cumin, turmeric, cayenne, and tomato paste. Stir for 1 minute.
- Stir in the tomato puree and bring it to a gentle simmer. Cook for 5 minutes. As soon as it begins to simmer, start the rice in a separate saucepan.
- Combine the rinsed rice, water, 1 tablespoon butter, and 1/2 teaspoon kosher salt in a saucepan. Bring to a boil, about 3 minutes. Cover, reduce the heat to low, and simmer for 15 minutes. Turn off the heat and let the rice stand, covered, for 5 minutes, then fluff with a fork.
- After the tomato mixture has simmered for 5 minutes, stir in the chicken broth and browned chicken. Return the sauce to a gentle simmer and cook for 12 minutes, stirring once or twice, until the chicken reaches 165°F in the thickest pieces.
- Stir in the heavy cream, sugar, and remaining 2 tablespoons butter. Cook over low heat for 1 minute, until the butter melts. Taste and adjust the seasoning, then serve with the basmati rice and cilantro, if using.
Notes
- Keep the sauce at a gentle simmer after adding the chicken so the pieces cook evenly without the tomato sauce splattering.
