One-Pot Creamy Butter Chicken
A quick and easy one-pot butter chicken recipe that brings the rich flavors of Indian cuisine to your kitchen with minimal cleanup.
Equipment
- 1 large pot
- 1 Mixing bowl
- 1 wooden spoon
Ingredients
Main Ingredients
- 1 1/2 lbs boneless chicken thighs
- 2 tbsp unsalted butter
- 1 cup heavy cream
- 1 cup tomato puree
- 3 cloves garlic minced
- 1 tbsp fresh ginger minced
Spices
- 2 tsp garam masala
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/4 tsp black pepper
Marinade
- 1/2 cup plain yogurt
- 1 tbsp lemon juice
- 1 tsp paprika
Instructions
Preparation
- In a mixing bowl, combine yogurt, lemon juice, paprika, and half of the garlic and ginger. Add chicken and coat well. Marinate for at least 30 minutes or overnight for best results.
- In a large pot, melt 1 tablespoon of butter over medium heat. Add the marinated chicken and cook until browned on all sides, about 5–7 minutes. Remove the chicken from the pot and set aside.
- In the same pot, add the remaining butter, garlic, and ginger. Cook until fragrant, then add tomato puree and spices. Stir well and let simmer for 5 minutes.
- Return the chicken to the pot, ensuring it's well-coated with the sauce. Add cream, stir to combine, and reduce heat to low. Simmer for 20 minutes until the chicken is cooked through and the sauce is thickened.
Serving
- Garnish with fresh cilantro and serve hot with naan or basmati rice.
Storage
- Transfer any leftovers to an airtight container and refrigerate for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream if needed.
Notes
Pro Tips: Marinate the chicken for at least 30 minutes for best flavor.
Ingredient Substitutions: You can use chicken breasts instead of thighs if preferred.
How to Serve: Pair with naan or basmati rice for a complete meal.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the marinade and chicken in advance to save time on cooking day.
Ingredient Substitutions: You can use chicken breasts instead of thighs if preferred.
How to Serve: Pair with naan or basmati rice for a complete meal.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the marinade and chicken in advance to save time on cooking day.