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One-Pot Indian Butter Chicken

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  • 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!
Created Feb 6, 2017
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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.

Expert Tips

  • Tip 1
    No basmati? Jasmine rice or plain long-grain white rice works well in its place.
  • Tip 2
    Garam masala is an Indian spice blend including hot and warming spices such as pepper, cinnamon, cardamom and cumin.

Nutrition Information

370 Calories, 16g Total Fat, 24g Protein, 33g Total Carbs, 4g Sugars

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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