Classic Butter Chicken with Steamed Rice

Classic Butter Chicken with Steamed RiceToday, I'm presenting one of the popular chicken delicacies of north India consumed primarily in Punjab province. Traditionally, it is taken with Indian naan but it goes well with rice too. I must warn you that this recipe contains a generous amount of butter and cream. If you're health conscious, you can reduce the amount of butter. Use boneless chicken with homemade fresh cream to get the best results. Instead of steamed rice, you can also serve a variant of fried rice with this recipe. Make sure you keep the consistency of gravy slightly dense to relish the authentic texture. Vegetarians can replace chicken with cottage cheese to prepare a creamy and delicious version of the same. Let's make it right now!

Classic Butter Chicken with Steamed Rice
Classic Butter Chicken with Steamed Rice

Creamy butter chicken with boiled rice

Enjoy this classic north Indian butter chicken recipe which is flavored with hot and flavorful Indian whole spices and served with long grain boiled rice.

Preparation Time: 30 minutes
Cooking time: 45 minutes
Servings: 4

  • 850 gm boneless chicken (chopped)
  • 2 cups rice (soaked overnight)
  • 150 gm butter
  • 200 gm fresh cream
  • few drops of edible orange color
  • 200 gm onion paste
  • 4 tsp ginger garlic paste
  • 1/4 tsp paprika
  • 100 gm tomato puree
  • 3 tsp cashew nut paste
  • 8 to 10 whole black pepper powder
  • 1/4 tsp cinnamon powder
  • pinch of mace powder
  • few strands of saffron
  • 1/4 tsp turmeric powder
  • 1/2 tsp lime juice
  • 5 tsp refined oil
  • salt to taste


  1. Wash all the chicken pieces and slightly pierce them with a fork. Keep side.
  2. Heat 5 tsp refined oil in a large cooking pan and add ginger garlic paste in it.
  3. Saute for about one minute and add onion paste.
  4. Stir fry till the paste turns light pink and immediately add tomato puree.
  5. Saute for 2 minutes and add chicken pieces.
  6. Season it with paprika, black pepper powder, cinnamon powder, mace powder, turmeric powder and salt.
  7. Switch the flame to low and gently saute for 3 to 4 minutes.
  8. Add butter with edible orange color and mix it well for a minute.
  9. Cover the lid and simmer for 2 minutes.
  10. Add fresh cream, cashew nut paste and saffron.
  11. Cover the lid and simmer for 5 minutes.
  12. Wash rice and add them in a pressure cooker.
  13. Add three glasses of water and with lime juice and salt.
  14. Pressure cook for about 6 minutes after the first whistle.
  15. Take a serving plate and make a layer of steamed rice on it.
  16. Place generous amount of butter chicken on top of it.
  17. Garnish with a scoop of fresh cream and a parsley sprig. Serve immediately.