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One-Pot Indian Butter Chicken and Rice
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Course Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs, cut into bite-size pieces
  • 1 cup basmati rice, rinsed and drained
  • 2 tablespoons butter
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1/2 teaspoon chili powder
  • 1 cup tomato sauce
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • Fresh cilantro, chopped, for serving

Instructions
 

  • Melt the butter in a large pot over medium heat. Add the diced onion and cook for 3 minutes until it softens.
  • Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
  • Add the garam masala, cumin, turmeric, and chili powder. Stir for 30 seconds to toast the spices.
  • Add the chicken pieces and salt. Cook for 5 minutes, stirring occasionally, until the chicken is lightly browned on the outside.
  • Pour in the tomato sauce and chicken broth. Bring the mixture to a simmer.
  • Stir in the rinsed basmati rice. Reduce the heat to low, cover the pot, and cook for 18 minutes without lifting the lid.
  • Remove the pot from the heat. Stir in the heavy cream until the sauce turns smooth and creamy.
  • Let the dish rest covered for 5 minutes. Fluff the rice gently with a fork before serving with chopped cilantro on top.

Notes

Use chicken thighs instead of breasts for the most tender results after the long simmer. If the rice looks a little dry near the end of cooking, add a small splash of broth rather than stirring too much. Leftovers reheat well with a tablespoon of water stirred in to loosen the sauce.
Course: Main Course
Cuisine: Indian
Equipment: Large pot or Dutch oven, Cutting board, Knife