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One-Pot Indian Butter Chicken

One-Pot Indian Butter Chicken
  • Prep 20 min
  • Total 40 min
  • Servings 6
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!
February 6, 2017

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.

Nutrition Facts

Serving Size: 6
Calories
370
Total Fat
16g
Saturated Fat
9g
Cholesterol
120mg
Sodium
750mg
Total Carbs
33g
Dietary Fiber
2g
Sugars
4g
Protein
24g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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