Best 1 pot Butter chicken
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.
Best 1 pot Butter chicken
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.
Cooking Instructions
- 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
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