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Butter Chicken with Turmeric Rice

This Butter Chicken with Turmeric Rice is a vibrant, creamy, and aromatic Indian-inspired dish bursting with bold flavors and comforting spices.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Indian
Keyword: Comfort Food, Easy, One-Pot, Quick, Spicy
Servings: 4 servings

Ingredients

For the Chicken and Marinade:

  • 1 lb boneless chicken breasts or thighs cut into cubes
  • 1 cup plain yogurt full fat preferred for creaminess
  • 1 teaspoon turmeric powder
  • salt pinch

For the Turmeric Rice:

  • 2 cups basmati rice
  • 4 cups water for cooking rice
  • 0.5 teaspoon turmeric powder
  • salt pinch

For the Butter Chicken Sauce:

  • 2 tablespoons unsalted butter
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 2 teaspoons garam masala
  • 1 teaspoon cumin
  • 1 cup tomato puree
  • 1 cup coconut milk full fat for richness
  • salt to taste
  • fresh cilantro leaves for garnish

Instructions

Marinate the Chicken

  • In a medium bowl, combine the cubed chicken with the plain yogurt, 1 teaspoon turmeric powder, and a pinch of salt. Mix well so every piece is coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours.

Prepare the Turmeric Rice

  • Rinse 2 cups of basmati rice under cold water until the water runs clear. In a medium pot, bring 4 cups of water to a boil. Add the rinsed rice, ½ teaspoon turmeric powder, and a pinch of salt. Stir once, cover the pot, and reduce heat to low. Let the rice simmer gently for 15 minutes, then turn off the heat and let it steam, covered, for another 10 minutes. Fluff with a fork before serving.

Cook the Butter Chicken

  • Heat 2 tablespoons of butter in a large skillet over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5-7 minutes. Add minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
  • Sprinkle in 2 teaspoons garam masala, 1 teaspoon cumin, and a pinch of salt. Stir constantly for about 30 seconds to toast the spices and release their flavors.
  • Add the marinated chicken pieces to the skillet and cook until they start to brown, about 5-7 minutes. Pour in 1 cup of tomato puree and 1 cup of coconut milk. Stir well to combine everything into a rich, creamy sauce.
  • Reduce heat to low and let the chicken simmer gently in the sauce for 15-20 minutes. The sauce will thicken, and the chicken will be tender and fully cooked. Taste and adjust salt as needed.

Serve

  • Plate the turmeric rice alongside generous spoonfuls of butter chicken. Garnish with fresh cilantro leaves for a pop of color and freshness.

Equipment

  • Large Skillet or Deep Pan
  • Medium pot
  • Sharp Knife
  • Cutting Board
  • Measuring Cups & Spoons
  • Wooden spoon or silicone spatula
  • Fine Mesh Sieve

Notes

  • Adjust spice levels to suit your preference by adding more or less garam masala and cumin.
  • For a dairy-free sauce, use coconut milk instead of cream; for a creamier texture, substitute with heavy cream.
  • Store leftovers in airtight containers; refrigerate for up to 3 days or freeze separately for up to 2 months.