Best Rice for Butter Chicken Perfect Pair For a Creamy Curry

Introduction

Butter chicken, also known as Murgh Makhani, is one of the most beloved Indian dishes worldwide. This creamy, mildly spiced curry, rich with butter, cream, and tomatoes, is a staple in Indian restaurants and home kitchens alike. The dish’s velvety sauce pairs perfectly with rice, making the choice of rice a crucial element in achieving the best possible flavor and texture. While butter chicken can be enjoyed with naan or roti, rice remains the most traditional and complementary pairing. But which rice works best? In this guide, we’ll explore the best rice varieties for butter chicken and provide an in-depth look into making the perfect rice to accompany this dish.

The History of Butter Chicken

Butter chicken was created in the 1950s in Delhi, India, by the chefs at Moti Mahal restaurant. Legend has it that the dish originated from the necessity to prevent leftover tandoori chicken from drying out. The cooks combined the chicken with a rich tomato-based sauce, butter, and cream, resulting in a luscious, flavorful dish that quickly gained popularity. Since then, butter chicken has evolved into a global favorite, with countless variations across different cultures.

Ingredients Breakdown

Butter chicken is composed of a few key ingredients that define its taste and texture:

• Chicken – Traditionally, boneless chicken thighs or breasts are used, marinated in yogurt and spices before being cooked in a tandoor or pan-fried.
• Tomatoes – The base of the sauce, providing a slightly tangy sweetness.
• Butter – The defining ingredient, giving the dish its signature richness.
• Cream – Adds a smooth, velvety texture to the sauce.
• Garlic and Ginger – Essential aromatics for depth of flavor.
• Spices – Includes garam masala, cumin, coriander, turmeric, red chili powder, and kasuri methi (dried fenugreek leaves).
• Cashews – Sometimes blended into the sauce for added creaminess.
• Sugar or Honey – Balances the acidity of the tomatoes.
• Rice – A crucial side that complements the dish perfectly.

Step-by-Step Recipe: Butter Chicken with Rice

For the Butter Chicken:

1. Marinate the Chicken: Mix yogurt, lemon juice, garlic, ginger, garam masala, cumin, and salt. Coat the chicken and let it marinate for at least 2 hours or overnight.
2. Cook the Chicken: Grill or pan-fry the chicken until slightly charred. Set aside.
3. Prepare the Sauce: Sauté onions, garlic, and ginger in butter. Add pureed tomatoes and cook until thickened.
4. Add Spices: Stir in garam masala, cumin, coriander, turmeric, chili powder, and salt.
5. Blend the Sauce: For a silky texture, blend the sauce until smooth (optional but recommended).
6. Finish the Dish: Return the chicken to the pan, add cream and kasuri methi. Simmer for a few minutes.
7. Serve with Rice: Garnish with fresh cilantro and extra butter.

For the Rice:

1. Choose the Right Rice: Basmati rice is ideal for butter chicken due to its long, fluffy grains and delicate aroma.
2. Rinse and Soak: Wash the rice in cold water until the water runs clear. Soak for 30 minutes.
3. Cook the Rice: Use a 1:1.5 rice-to-water ratio. Bring to a boil, then cover and simmer on low heat for 15 minutes.
4. Fluff and Serve: Let it rest for 5 minutes before fluffing with a fork.

Tips for the Perfect Butter Chicken and Rice Pairing

• Use Aged Basmati Rice: The older the rice, the more aromatic and separate the grains will be.
• Add Whole Spices to Rice: Cooking rice with bay leaves, cloves, and cinnamon enhances its fragrance.
• Balance Creaminess with Rice Texture: Avoid mushy rice; perfectly cooked grains balance the richness of the sauce.
• Use Fresh Ingredients: Fresh tomatoes and high-quality dairy make a significant difference in flavor.
• Adjust Spice Levels: Customize the heat according to preference, balancing with cream and butter.

Variations and Customizations

• Healthier Version: Use coconut milk instead of cream and ghee instead of butter.
• Vegetarian Alternative: Swap chicken with paneer, tofu, or chickpeas.
• Spicier Version: Add extra chili powder, black pepper, or fresh green chilies.
• Herbed Rice: Infuse the rice with saffron or coriander for a unique twist.
• Low-Carb Option: Serve with cauliflower rice for a keto-friendly alternative.

Health Considerations and Nutritional Value

While butter chicken is rich and indulgent, it can be modified for a healthier profile:

• High Protein: Chicken provides lean protein, making it a great meal option.
• Rich in Healthy Fats: Butter and cream offer essential fats, but moderation is key.
• High-Calorie Dish: A single serving can range from 400–700 calories, depending on the ingredients used.
• Pairing with Whole Grains: Brown basmati rice can be used for added fiber and nutrients.
• Low-Carb Adaptation: Serve with grilled vegetables or quinoa instead of rice.

FAQ

Q: What is the best rice for butter chicken? A: Basmati rice is the best choice due to its long grains, aromatic fragrance, and fluffy texture.

Q: Can I make butter chicken dairy-free? A: Yes, substitute butter with coconut oil and use coconut cream instead of dairy cream.

Q: How do I store and reheat butter chicken? A: Store in an airtight container in the fridge for up to 3 days. Reheat on low heat, adding a splash of cream or water to maintain consistency.

Q: Can I make butter chicken in advance? A: Yes, it actually tastes better the next day as the flavors deepen.

Q: What are the best side dishes for butter chicken besides rice? A: Naan, paratha, jeera rice, cucumber raita, and pickled onions are great accompaniments.

Best Rice for Butter Chicken: Perfect Pair For a Creamy Curry

Basmati rice is the best pairing for butter chicken, enhancing its creamy texture with fluffy, aromatic grains. Cooking rice properly ensures the perfect balance between richness and fragrance, elevating the dish to a restaurant-quality meal.

Print Recipe Pin Recipe

Prep Time 1 hour hr 15 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings 4

Ingredients

  

• 1 lb chicken breast cut into bite-sized pieces
• ½ cup plain yogurt
• 1 tbsp lemon juice
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground paprika
• ½ tsp salt
• 1 ½ tbsp vegetable oil
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 1 thumb-sized piece of ginger minced
• 1 can 200 ml tomato sauce
• ½ cup heavy cream adjust to taste
• 3 tbsp butter
• ½ tsp garam masala
• 1 tsp crushed fenugreek leaves optional
• Fresh cilantro chopped (for garnish)

Instructions

 

• In a bowl, combine yogurt, lemon juice, turmeric, cumin, coriander, paprika, and salt.
• Add the chicken pieces and mix until well coated. Cover and refrigerate for at least 1 hour, or overnight for better flavor.
• When ready to cook, heat 1 tablespoon of vegetable oil in a large pan over medium heat.
• Sear the marinated chicken pieces, cooking until they are browned on all sides.
• Remove the chicken from the pan and set it aside.
• In the same pan, add the remaining ½ tablespoon of oil. Sauté the chopped onion until golden brown.
• Stir in the minced garlic and ginger, cooking for another 2 minutes.
• Pour in the tomato sauce and let it simmer for about 10 minutes, stirring occasionally. If using fenugreek leaves, add them during this step for extra depth of flavor.
• Return the cooked chicken to the pan, stirring to coat it with the sauce.
• Add the heavy cream and butter, stirring until the butter melts and the sauce becomes smooth and creamy.
• Let it simmer for another 5 minutes. Sprinkle garam masala over the dish and mix well.
• Garnish with fresh cilantro and serve your rich, flavorful butter chicken over warm Basmati rice!