Classic Butter Chicken: Rich Spiced Tomato Gravy With Fluffy Rice

This dish pairs tender seared poultry with a velvety, aromatic sauce, ladled over light, steamed grains for a comforting weeknight meal or a weekend showstopper.

Ingredients

Chicken & Marinade

• 1.5 lbs (700g) boneless, skinless chicken thighs, cut into bite-sized chunks

• 1/2 cup plain whole-milk yogurt

• 1 tbsp minced garlic

• 1 tbsp grated fresh ginger

• 1 tbsp garam masala

• 1 tsp ground cumin

• 1 tsp Kashmiri chili powder (or mild paprika)

• 1 tsp fine sea salt

• 1 tbsp fresh lemon juice

Rich Spiced Tomato Gravy

• 2 tbsp neutral cooking oil

• 3 tbsp unsalted butter, divided

• 1 large yellow onion, finely diced

• 1 tbsp grated ginger

• 1 tbsp minced garlic

• 1 can (14 oz / 400g) crushed or pureed tomatoes

• 1 tsp ground coriander

• 1 tsp cumin

• 1 tsp turmeric

• 1 tsp garam masala

• 1/2 tsp ground fenugreek leaves (kasuri methi), crushed between palms

• 1/2 cup heavy whipping cream

• 1 tsp brown sugar or honey

• Fresh cilantro, chopped for garnish

Fluffy Rice

• 1.5 cups long-grain basmati rice

• 2.5 cups cold water

• 1 tbsp unsalted butter or ghee

• 1/2 tsp salt

Preparation

Marinate the Meat

• Whisk together the yogurt, garlic, ginger, lemon juice, salt, and spices in a medium bowl.

• Fold in the chicken pieces until completely coated.

• Cover and chill in the refrigerator for at least 30 minutes, or overnight for deeper flavor.

Cook the Grains

• Rinse the basmati rice in cold water until the runoff is clear, then drain well.

• Add the rice, water, butter, and salt to a saucepan over medium-high heat. Bring to a boil.

• Drop the heat to low, cover tightly with a lid, and let steam undisturbed for 15 minutes.

• Remove from the burner and let rest covered for 10 minutes, then fluff gently with a fork.

Sear the Chicken

• Heat 1 tablespoon of oil and 1 tablespoon of butter in a heavy cast-iron skillet or Dutch oven over medium-high heat.

• Shake off excess marinade and sear the meat in batches to avoid crowding, roughly 3–4 minutes per side until lightly charred.

• Transfer the pieces to a clean plate (they will finish cooking in the sauce).

Simmer the Gravy

• In the same pan, add another tablespoon of butter and sauté the diced onion until soft and translucent, about 5 minutes.

• Stir in the remaining minced garlic, ginger, coriander, cumin, and turmeric. Cook for 60 seconds until fragrant.

• Pour in the pureed tomatoes and simmer on low for 10–12 minutes until the sauce thickens and the oil begins to separate around the edges.

• For a silkier texture, blend the sauce with an immersion blender until completely smooth.

• Stir in the remaining butter, heavy cream, sugar, garam masala, and crushed fenugreek leaves.

• Return the seared meat and its resting juices to the pan. Simmer gently on low heat for 8–10 minutes until the chicken is tender and cooked through.

To Serve

Spoon a generous base of warm basmati grains onto a plate or shallow bowl. Ladle the hot chicken and sauce over the center, finish with a swirl of heavy cream and fresh cilantro, and serve immediately alongside warm naan or garlic flatbread.