Indian

One-Pot

One Pot Butter Chicken

Name: One Pot Butter Chicken
Yield: 4
Ingredients: 800g small chicken thighs; 150g plain Greek yogurt; 2 tablespoons garlic, chopped or minced; 2 tablespoons ginger, grated or minced; 2 tablespoons garam masala; 2 teaspoons cumin; 1 teaspoons cayenne pepper, use to your taste salt and black pepper; 4 tablespoons salted butter; 1 large yellow onion, chopped; 1 can (14 ounce) full-fat coconut milk; 150 g tomato paste; 2 tablespoons cold, salted butter, sliced; 2 tablespoons sesame seeds; Fresh parsley, chopped; Spring onion, chopped; Chilli flakes; Steamed rice

by Crumble Cookware

Skip the takeout and make this delicious and creamy one-pot Butter Chicken at home. Perfect for meal prepping and having on hand for the lazy days so you can enjoy a comforting bowl of tender chicken delicately simmered in a luscious spiced tomato sauce over a bed of fluffy warm rice.

One Pot Butter Chicken

Crumble Cookware

Rated 3.5 stars by 4 users

Author:

Crumble Cookware

Servings

Ingredients

800g small chicken thighs
150g plain Greek yogurt
2 tablespoons garlic, chopped or minced
2 tablespoons ginger, grated or minced
2 tablespoons garam masala
2 teaspoons cumin
1 teaspoons cayenne pepper, use to your taste salt and black pepper
4 tablespoons salted butter
1 large yellow onion, chopped
1 can (14 ounce) full-fat coconut milk
150 g tomato paste
2 tablespoons cold, salted butter, sliced
2 tablespoons sesame seeds

For Serving

Fresh parsley, chopped
Spring onion, chopped
Chilli flakes
Steamed rice

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Directions

In a deep dish, toss together the chicken, yogurt, garlic, ginger, garam masala, cumin, cayenne pepper, and 1 teaspoon salt. Let sit for at least 30 minutes.
Preheat the oven to 180°C.
Add the onion, then pour over the coconut milk to the marinated chicken. Add the tomato paste. Stir until creamy and well-mixed. Arrange the butter slices over the chicken. Sprinkle with sesame seeds and chilli fakes.
Bake 1hr 20 minutes, until the chicken is cooked through.
Serve with steamed rice, Top with fresh parsley, spring onion and chilli flakes.