One-Pot Indian Butter Chicken

Prep 20 min
Total 40 min
Servings 6

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Traditional butter chicken marinates in yogurt and spices for hours before cooking. We’ve sped up the process and turned the delicious Indian classic into an easy one-dish meal without losing any flavour!

Ingredients

1 1/4 lb (625 g) boneless skinless chicken thighs, cut in 1-inch pieces
1 tablespoon garam masala
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
6 tablespoons butter
1 cup diced onion
2 cups chicken broth
1 can (14 oz/398 mL) Muir Glen Organic diced tomatoes, undrained
3 garlic cloves, finely chopped
1 cup uncooked basmati rice
1/2 cup Greek plain yogurt
1/4 cup finely chopped fresh cilantro leaves

Steps

1

In medium bowl, toss chicken with garam masala, salt and pepper flakes until chicken is coated. In 12-inch skillet, melt butter over medium-high heat. Cook chicken in butter about 4 minutes or until browned on first side; stir, and cook 2 minutes longer.
2

Stir in onion; cook 3 to 4 minutes or until softened. Stir in broth, tomatoes and garlic; heat to boiling, stirring occasionally.
3

Stir in rice; return to boiling. Stir; reduce heat to medium-low. Cover and cook about 20 minutes, without removing cover, until rice is tender and liquid is absorbed.
4

Top with yogurt and cilantro.

No basmati? Jasmine rice or plain long-grain white rice works well in its place.
Garam masala is an Indian spice blend including hot and warming spices such as pepper, cinnamon, cardamom and cumin.