Go Back
For this dish, you will need: - 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces - 2 tablespoons butter - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon ginger, minced - 1 can (14 oz) coconut milk - 1 cup chicken broth - 1 cup basmati rice, rinsed These ingredients create a rich and creamy sauce that pairs perfectly with the rice. The spices are key to flavor. You’ll use: - 1 tablespoon garam masala - 1 teaspoon turmeric powder - 1 teaspoon ground cumin - Salt and pepper to taste Garam masala gives warmth. Turmeric adds color. Cumin brings depth. Finishing touches can elevate your meal. I suggest: - Fresh cilantro, chopped for garnish - Lemon wedges, for serving Cilantro adds freshness. Lemon brightens the dish. Serve it warm for the best taste. Start by gathering all your ingredients. This makes cooking easier. You will need: - 1 lb boneless chicken thighs, cut into bite-sized pieces - 2 tablespoons butter - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon ginger, minced - 1 tablespoon garam masala - 1 teaspoon turmeric powder - 1 teaspoon ground cumin - 1 can coconut milk (14 oz) - 1 cup chicken broth - 1 cup basmati rice, rinsed - Salt and pepper to taste - Fresh cilantro, chopped for garnish - Lemon wedges, for serving Chop the onion, garlic, and ginger before you start cooking. This saves time and keeps things organized. 1. Melt the Butter: In a large pot, melt the butter over medium heat. It should foam a bit. 2. Sauté Onion: Add the chopped onion and sauté for 3-4 minutes. It should be soft and clear. 3. Add Garlic and Ginger: Stir in the minced garlic and ginger. Cook for another 1-2 minutes. You want to smell that great aroma. 4. Brown the Chicken: Add the chicken pieces to the pot. Cook for about 5-6 minutes. It should be lightly browned on all sides. 5. Mix in Spices: Sprinkle in the garam masala, turmeric, cumin, salt, and pepper. Stir well to coat the chicken. 6. Add Liquids: Pour in the coconut milk and chicken broth. Bring the mixture to a gentle simmer. 7. Add Rice: Stir in the rinsed basmati rice. Make sure the rice is submerged in the liquid. 8. Cover and Cook: Cover the pot with a lid and reduce heat to low. Cook for 15-20 minutes. The rice should be tender and absorb most of the liquid. 9. Fluff and Serve: Once cooked, fluff the rice with a fork. Mix it gently with the chicken and sauce. Adjust seasoning if needed. Let it sit covered for another 5 minutes. - Use Fresh Ingredients: Fresh herbs and spices make a big difference in flavor. - Don’t Rush the Browning: Browning the chicken well adds depth to the dish. - Taste as You Go: Always taste your dish while cooking. Adjust seasoning to your liking. - Let it Rest: Letting the dish sit after cooking allows flavors to meld. - Garnish for Flavor: Fresh cilantro and lemon wedges add a bright touch. They enhance the meal’s flavor. By following these steps, you can enjoy a delightful one-pot butter chicken with rice, ready in no time! Many people rush the cooking process. This can lead to tough chicken. Always cook the chicken until it is lightly browned. Another mistake is not rinsing the basmati rice. Rinsing helps remove excess starch. This step makes the rice fluffy. Also, do not skip the simmering step. It allows the flavors to blend well. Lastly, check the seasoning before serving. This ensures the dish tastes just right. Do you prefer mild or spicy food? You can adjust spice levels easily. To make the dish milder, reduce the garam masala and turmeric. For more heat, add a pinch of cayenne pepper. You can also include fresh or dried chili peppers. Taste as you go to find your perfect balance. Adding a bit of lemon juice also helps brighten flavors without adding heat. Butter chicken pairs well with many sides. Naan bread is a classic choice. It’s great for dipping into the sauce. You can also serve it with a simple cucumber salad. This adds a fresh crunch. Basmati rice is a must, but you might also try quinoa. It’s a healthy alternative. For a veggie boost, serve steamed broccoli or sautéed spinach. These sides complement the dish's rich flavors beautifully. {{image_2}} You can easily make this dish gluten-free. Just check that your chicken broth is gluten-free. For a dairy-free version, use coconut milk, which we already include. This keeps the creamy texture without any dairy. If you want to switch up the protein, try diced tofu or chickpeas. Both work well with the spices. For rice, consider quinoa or cauliflower rice. Quinoa adds protein, while cauliflower rice is low-carb. To boost flavor, add fresh spinach or peas during cooking. You can also mix in some chopped tomatoes for a tangy twist. If you like heat, add red pepper flakes or fresh chili. For a sweeter note, stir in a spoonful of honey or mango chutney. Each of these tweaks makes the dish uniquely yours! Store your butter chicken in an airtight container. Let it cool down first to room temperature. This helps keep the flavors fresh. You can keep it in the fridge for about 3 to 4 days. If you want to store it longer, freezing is a great option. When you want to enjoy your leftovers, reheat them gently. Use the microwave or the stovetop. If using a microwave, heat in short bursts. Stir in between to make sure it warms evenly. If using the stovetop, add a splash of chicken broth. This keeps the dish moist and tasty. To freeze butter chicken, make sure it has cooled completely. Place it in a freezer-safe container. It can last up to 3 months in the freezer. When ready to eat, thaw it in the fridge overnight. Then, reheat it as mentioned above. This method keeps your meal flavorful and ready to enjoy! Making quick one-pot butter chicken takes about 35 minutes from start to finish. First, you spend 10 minutes prepping the ingredients. Then, the cooking time is around 25 minutes. This includes sautéing, simmering, and cooking the rice. The result is a tasty meal that is quick and easy. Yes, you can make this dish ahead of time. It tastes great when warmed up. Just cook it as normal and let it cool. Store it in an airtight container in the fridge. It is best to eat it within 3 days. To reheat, just warm it on the stove until hot. Add a splash of water if it seems dry. If your rice is undercooked, don’t worry! You can fix it easily. Add a little more chicken broth or water to the pot. Cover it again and cook for 5 to 10 more minutes. This will help the rice finish cooking. Make sure to check it often. You want it tender but not mushy. In this post, we explored making quick one-pot butter chicken. We covered key ingredients, including spices and garnishes. The step-by-step guide showed how to prepare and cook this dish. I also shared tips to avoid common mistakes and adjust spice levels. Variations included dietary swaps and flavor boosts. Proper storage methods help keep leftovers fresh. To wrap up, this dish is fun to make and enjoy. It's a great meal for anyone, whether you're cooking for yourself or others.

Quick One-Pot Butter Chicken with Rice

Discover this easy butter chicken dish that will become your go-to for quick and effortless dinners! Our Quick One-Pot Butter Chicken with Rice is perfect for busy nights and makes a great dinner idea for large groups. Enjoy this quick and easy butter chicken recipe that combines tender chicken, fragrant spices, and creamy coconut milk, all in one pot. Click to save this recipe for your next meal! #EasyButterChickenDish #DinnerIdeasRecipes #EasyMealsForLargeGroups #QuickAndEasyButterChicken
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) boneless chicken thighs, cut into bite-sized pieces

2 tablespoons butter

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon ginger, minced

1 tablespoon garam masala

1 teaspoon turmeric powder

1 teaspoon ground cumin

1 can (14 oz) coconut milk

1 cup chicken broth

1 cup basmati rice, rinsed

Salt and pepper to taste

Fresh cilantro, chopped for garnish

Lemon wedges, for serving

Instructions
 

In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

    Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.

      Add the chicken pieces to the pot and cook for about 5-6 minutes, until the chicken is lightly browned on all sides.

        Sprinkle in the garam masala, turmeric, cumin, salt, and pepper. Stir well to coat the chicken with the spices.

          Pour in the coconut milk and chicken broth, bringing the mixture to a gentle simmer.

            Stir in the rinsed basmati rice, ensuring it's submerged in the liquid. Cover the pot with a lid and reduce the heat to low. Cook for 15-20 minutes, or until the rice is tender and has absorbed most of the liquid.

              Once cooked, fluff the rice with a fork, mixing it gently with the chicken and sauce.

                Adjust seasoning if needed and let it sit covered for another 5 minutes.

                  Serve warm, garnished with chopped cilantro and lemon wedges on the side for a bright touch.

                    Prep Time | Total Time | Servings: 10 minutes | 35 minutes | 4 servings