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11.Best Butter Chicken with Rice

A most fragrant andmouth-watering dish of spicy chicken and fluffy white rice
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Servings 6 people


Chicken and Marinade

  • 2.2 lbs (1 kg) boneless, skinless chicken breast, cut into1" - 2" cubes
  • 2 tbsp Lemon juice
  • 2 Cloves garlic minced
  • 1 tbsp Garam masala
  • 1 tsp Kosher salt

For sauce:

  • ¼ Cup Vegetable oil
  • 2 ½ Cups Chopped onion about 2 medium-large
  • 2 tbsp Coarsely chopped garlic
  • 2 tbsp Garam masala
  • ¼ tsp cinnamon
  • 2 tsp Kosher salt or to taste
  • 2 Cups Diced no-salt-added canned tomatoes
  • ¾ Cups Heavy 35% or whipping cream
  • 2 tbsp Butter
  • Chopped cilantro to garnish (optional)


For marinade:

  • Mix all ingredients together in a plastic zip-topbag, or shallow baking dish.
  • Massage Chicken at room temperature while youprepare the sauce.
  • If preferred, marinate in the fridge overnight

For sauce:

  • Heat oil to medium heat in large saucepan ordDutchoven.
  • Add onions and slowly cook for about 20minutes, until golden.
  • Reduce heat. Do not let them get crispy or burnt
  • Add garlic and cook until fragrant, about 1minute
  • Stir in garam masala, paprika, cinnamon and salt
  • Cook for 1 more minute – more fragrance
  • Add tomatoes: cook 2 minutes
  • Add cream and carefully purée the mixture, using an immersion blender (or standing blender).
  • Do this in batches or the steam will blow the lid off.
  • Put sauce back in saucepan to simmer.
  • With your slotted spoon, take chicken out of marinadeand put it in sauce (discarding remaining marinade).
  • Cover, the mixture in the pan and simmer overmedium-low heat until cooked, say about 12 minutes.
  • Take out a piece and check to make sure it isn't pink inside.
  • A slow simmer is needed to cook the breasts, sothey don't become tough; you don't want to overcook them.
  • Stir in the butter, and add more salt to taste. Serve sprinkled with cilantro, if desired.