One Pan Butter Chicken
There is something so comforting about a cozy chicken dinner that comes together in one pan. This version keeps the classic rich, creamy flavor you crave, while staying simple enough for a busy weeknight.
Equipment
- 1 Large Skillet
Ingredients
- 1.5 lb chicken thighs or chicken breast cut into bite-sized pieces
- 1 cup plain yogurt for marinating and tenderness
- 3 cloves garlic minced
- 1 tbsp ginger grated
- 1 cup tomato puree or crushed tomatoes
- 0.5 cup heavy cream or cooking cream
- 2 tbsp butter
- 1 tbsp oil
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp turmeric
- 1 tsp paprika
- 1 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh cilantro for garnish
Instructions
- Combine the chicken with yogurt, garlic, ginger, garam masala, cumin, coriander, turmeric, paprika, salt, and pepper. Let it sit for at least 20 minutes, or longer if you have time.
- Warm butter and oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until lightly browned on the outside. Transfer it to a plate.
- In the same pan, add a little more butter if needed, then pour in the tomato puree. Stir and cook for a few minutes until it darkens slightly and smells rich.
- Return the chicken to the pan and stir in the cream. Simmer gently until the chicken is cooked through and the sauce turns smooth and velvety.
- Taste and adjust the seasoning if needed. Spoon the butter chicken into bowls, then finish with fresh cilantro before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave in short bursts, adding a splash of water or cream if needed to loosen the sauce. Freeze for longer storage if desired, then thaw overnight in the refrigerator before reheating.