Best 1 pot Butter chicken

Name: Best 1 pot Butter chicken
Yield: 4 people
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken thighs- breast also work too. Cut into about 1”pieces; 1 c plain, non Greek yogurt; 1 lemon- juice and zest; 2 tbsp garlic, at least; 1 1/2 tbsp fresh ginger; 1 tsp cumin; 1 tsp turmeric; 1/2 tsp ground coriander; 1 tbsp garam masala; 3 tbsp butter; 1 Lg onion, diced; 1 tbsp chopped garlic more if you like garlic; 2 tsp ginger; 1 (14 oz) can of good canned tomatoes; 1 tsp tomato paste; 1 1/2 tsp garam masala; 1/2 tsp ground coriander; 3/4 tsp cumin; 1 c heavy whipping cream; 1 tsp sugar (optional. If you use San martzano tomatoes, you won’t need this); Cilantro for garnish; Serve over basmati rice; * optional if you want spicy- add red chili flakes to your sauce OR add a diced hot pepper to your onions

Emily Reiter @notsoablemama

Butter chicken is one of my favorite Indian dishes. I’ve tried many recipes, but created this to be easy and fast

The longer you let the raw chicken marinate, the more flavorful it will be. Also, I often let my sauce simmer, covered, for awhile- longer than the recipe says. If it ever gets too thick, add a few drops of water.
Taste and salt and pepper as you go.

Butter chicken is one of my favorite Indian dishes. I’ve tried many recipes, but created this to be easy and fast

Emily Reiter @notsoablemama

Butter chicken is one of my favorite Indian dishes. I’ve tried many recipes, but created this to be easy and fast

Saved

Ingredients

4 people

1 lbboneless, skinless chicken thighs- breast also work too. Cut into about 1”pieces
Marinade
1 cplain, non Greek yogurt
1lemon- juice and zest
2 tbspgarlic, at least
1 1/2 tbspfresh ginger
1 tspcumin
1 tspturmeric
1/2 tspground coriander
1 tbspgaram masala
Sauce
3 tbspbutter
1Lg onion, diced
1 tbspchopped garlic more if you like garlic
2 tspginger
1 (14 oz)can of good canned tomatoes
1 tsptomato paste
1 1/2 tspgaram masala
1/2 tspground coriander
3/4 tspcumin
1 cheavy whipping cream
1 tspsugar (optional. If you use San martzano tomatoes, you won’t need this)
Cilantro for garnish
Serve over basmati rice
* optional if you want spicy- add red chili flakes to your sauce OR add a diced hot pepper to your onions

Saved

Steps

1

In a large freezer bag, add all the ingredients for your marinade. Mix well. After salting and peppering both sides of the chicken, add to marinade. Refrigerate at least 2 hrs but over night is best
2

In a skillet, heat 1 tbsp oil. When hot, add chicken and brown on both sides- doesn’t need to be fully cooked as it’ll finish cooking later. Remove the chicken from pan, leaving the drippings
3

Add butter to pan. Once melted add onions and caramelize- add salt and pepper to taste.
4

Once onions are soft, add ginger and garlic, cook until fragrant, about a minute
5

Add the spices and cook for a or 2 minutes, until they’re aromatic
6

Add canned tomatoes and your chicken back into the pot. Simmer on low, for about 20 min, until sauce is a deep red color.
7

Remove chicken for a moment and use an immersion blender or regular blender to mix the sauce until it’s got a smooth consistency.
8

Add cream, chicken and blended tomato sauce back to your pot and stir to combine. Salt and pepper to taste