Butter Chicken with Rice Pilaf

 

Introduction to Butter Chicken and Rice Pilaf

Butter chicken, also known as murgh makhani, is an iconic dish in Indian cuisine that has captivated palates worldwide. Its rich, creamy tomato-based sauce and tender chicken pieces create an irresistible combination that pairs perfectly with rice pilaf, a fragrant, spiced rice dish. Together, these dishes offer a complete, comforting meal that is both satisfying and indulgent. In this guide, we will explore a detailed, step-by-step process to make the best butter chicken and rice pilaf in your own kitchen.

Ingredients for Authentic Butter Chicken

For the Chicken Marinade:

• 500g chicken breast, cubed
  (Alternatively, use chicken thighs for a juicier texture)
• 1 cup plain yogurt
  (Greek yogurt works best for a thick, creamy consistency)
• 1 tablespoon ginger-garlic paste
  (Freshly made for maximum flavor)
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt to taste
• Juice of 1 lemon
  (Adds a fresh tang to the marinade)

For the Butter Chicken Sauce:

• 3 tablespoons unsalted butter
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger paste
• 2 cups tomato purée
  (Preferably from fresh, ripe tomatoes)
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 teaspoon paprika
• ½ teaspoon ground fenugreek (kasuri methi)
• 1 cup heavy cream
  (Or use cashew cream for a dairy-free option)
• Salt to taste
• Fresh cilantro, chopped (for garnish)

Ingredients for Fluffy Rice Pilaf

• 1 cup basmati rice
  (Rinse thoroughly to remove excess starch)
• 2 tablespoons ghee or vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cinnamon stick
• 4-5 green cardamom pods
• 4-5 whole cloves
• 1 bay leaf
• 2 cups chicken or vegetable stock
  (For a richer flavor compared to water)
• Salt to taste
• Fresh parsley or cilantro, chopped (for garnish)

Step-by-Step Preparation Guide

Marinating the Chicken

1. Prepare the marinade: In a large mixing bowl, combine yogurt, ginger-garlic paste, turmeric, garam masala, ground cumin, chili powder, salt, and lemon juice.
2. Marinate the chicken: Add the cubed chicken to the bowl, ensuring each piece is well-coated with the marinade. Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor absorption.

Cooking the Butter Chicken

1. Sear the marinated chicken: In a large skillet, heat 1 tablespoon of butter over medium-high heat. Add the marinated chicken pieces and cook until browned on all sides. Remove and set aside.
2. Prepare the sauce: In the same skillet, add the remaining butter and sauté the chopped onions until golden brown. Add the minced garlic and ginger paste, cooking until fragrant.
3. Build the flavor: Stir in the ground coriander, ground cumin, garam masala, paprika, and fenugreek. Cook the spices for a minute to release their aromas.
4. Simmer the sauce: Pour in the tomato purée and cook on medium heat for 10-15 minutes, until the sauce thickens and the oil begins to separate.
5. Incorporate the chicken: Return the seared chicken to the skillet, ensuring each piece is coated with the sauce. Reduce the heat to low, cover, and simmer for 20 minutes until the chicken is cooked through.
6. Finish with cream: Stir in the heavy cream, allowing it to meld with the sauce for a silky texture. Simmer for an additional 5 minutes.
7. Garnish and serve: Sprinkle freshly chopped cilantro over the butter chicken and serve hot.

Cooking the Rice Pilaf

1. Prepare the rice: Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. Sauté the spices: In a medium saucepan, heat the ghee or vegetable oil over medium heat. Add the chopped onions and sauté until translucent. Add the garlic, cinnamon stick, cardamom pods, cloves, and bay leaf, cooking until fragrant.
3. Cook the rice: Stir in the drained rice, ensuring each grain is coated with the ghee and spices. Add the chicken or vegetable stock and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is fully cooked and the liquid is absorbed.
4. Fluff and serve: Remove the rice from the heat and let it sit, covered, for 5 minutes. Fluff with a fork and garnish with fresh parsley or cilantro.

Suggested Serving and Pairing

Butter chicken and rice pilaf are best enjoyed together, with the creamy richness of the butter chicken perfectly balancing the fragrant, spiced rice. Serve this dish with warm naan or roti to soak up the delicious sauce. A side of cooling cucumber raita or a fresh green salad can also complement the meal.