Easy Creamy Halal Butter Chicken Recipe with Basmati Rice & Cooling Cucumber Raita

This dish is a harmonious blend of tender chicken simmered in a rich, velvety tomato and cashew gravy, perfectly spiced to warm your soul. Paired with fluffy basmati rice and a refreshing cucumber raita, it’s a symphony of flavors and textures that promises to delight every palate.

Ingredients

• 700 grams boneless, skinless halal chicken thighs or breast, cut into 1.5-inch pieces
• 1/2 cup plain yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon salt
• 2 tablespoons ghee or unsalted butter
• 1 large onion, finely chopped
• 1 cup tomato puree (passata)
• 1/4 cup cashews, soaked in hot water for 15 minutes and blended into a smooth paste
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon fenugreek leaves (kasuri methi), crushed
• 1/2 cup heavy cream (or coconut cream for dairy-free)
• Fresh coriander leaves, chopped, for garnish
• 1 cup basmati rice
• 2 cups water
• 1/2 teaspoon salt
• 1 cup plain yogurt
• 1/2 cup cucumber, finely diced
• 1/4 cup tomato, finely diced
• 1 small red onion, very finely diced (optional)
• 1 tablespoon fresh coriander leaves, chopped
• 1/4 teaspoon roasted cumin powder
• Pinch of salt

Instructions

1. Marinate the Chicken: In a large bowl, combine the chicken pieces with plain yogurt, ginger-garlic paste, red chili powder, turmeric powder, and 1 teaspoon of salt. Mix well to coat all pieces. Cover and refrigerate for at least 30 minutes, or ideally 2-4 hours.
2. Cook the Chicken: Heat 1 tablespoon of ghee or butter in a large pan or pot over medium-high heat. Add the marinated chicken and sear for 5-7 minutes until lightly browned on all sides. Remove the chicken from the pan and set aside.
3. Prepare the Gravy Base: In the same pan, add the remaining 1 tablespoon of ghee or butter. Add the finely chopped onion and sauté until golden brown and softened, about 8-10 minutes.
4. Simmer the Gravy: Add the tomato puree, garam masala, ground cumin, and ground coriander to the pan. Cook, stirring occasionally, for 10-12 minutes until the sauce thickens and the oil separates.
5. Add Cashew Paste and Chicken: Stir in the cashew paste and crushed fenugreek leaves (kasuri methi). Return the seared chicken to the pan. Add about 1/4 to 1/2 cup of water if the gravy is too thick. Bring to a gentle simmer, cover, and cook for another 10-15 minutes, or until the chicken is cooked through and tender.
6. Finish the Butter Chicken: Stir in the heavy cream and cook for another 2-3 minutes, without boiling vigorously. Taste and adjust salt if needed. Garnish generously with fresh chopped coriander.
7. Cook the Basmati Rice: While the chicken is simmering, rinse the basmati rice thoroughly under cold water until the water runs clear. In a saucepan, combine the rinsed rice, 2 cups of water, and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until all the water is absorbed. Let it stand, covered, for 5 minutes before fluffing with a fork.
8. Make the Cucumber Raita: In a medium bowl, combine the plain yogurt, diced cucumber, diced tomato, optional diced red onion, chopped fresh coriander, roasted cumin powder, and a pinch of salt. Mix gently.
9. Serve: Serve the creamy Halal Butter Chicken hot, alongside the fluffy basmati rice and a generous dollop of the refreshing cucumber raita.

Notes

For Deeper Flavor: Marinating the chicken overnight truly enhances the tenderness and flavor absorption. Don't skip this step if you have the time! Spice Level Adjustment: For a milder curry, reduce the amount of red chili powder. If you like a little extra kick, a finely chopped green chili can be added along with the ginger-garlic paste.