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One-Pot Butter Chicken (Murgh Makhani)

One-Pot Butter Chicken

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Sorry for the absence on the blog! Been a little distracted by dramas and games last week so blogging has been put aside, but now I’m back for good (as long as I don’t start a new game or drama haha). Today’s recipe is an incredibly simple and delicious one-pot butter chicken – traditionally (or authentically), butter chicken is made by first marinating the chicken with cream and spices than cooked in a tandoor (traditional clay oven). The cooked chicken is then added into a rich but mildly spiced curry sauce that includes butter. I have taken two shortcuts to make this dish a lot easier to prepare – no oven is needed, just a pot!

One-Pot Butter Chicken

The first shortcut is the spices – only garam masala and hot paprika are used. I made my own garam masala from scratch (which takes only 5 minutes by the way), but you can just grab the pre-mix garam masala from supermarkets.

The second shortcut is to sear the chicken in the pot instead of grilling it in the oven. Searing saves time as it’s faster (no need to preheat oven) and the bits stuck to the bottom of the pot will add an amazing flavour to the sauce. The chicken pieces don’t have to be cooked through as well as they will finish cooking in the sauce later on.

One-Pot Butter Chicken
Usually when I try out a recipe, I will want to make the most authentic version possible, but there are times when I just want a fuss-free and comforting meal – and this simplified version of butter chicken fits all the requirements that I’m looking for. I will definitely give the authentic version a try the next time but if I ever need a quick and easy one, this is definitely the dish that I will reach for!

Step-by-step Photos
marinatechop
1) Cut chicken thigh into 1-inch pieces. Mix in yogurt, garam masala and salt and marinate for at least 30 minutes, up to overnight. 2) Chop up the onion, garlic and tomatoes. You can blanch the tomatoes to remove the skin first but I don't bother as everything will be puréed together later.
searbits
3) Heat 1 tablespoon oil in a pot over medium-high heat. Add in chicken pieces in a single layer and sear until chicken pieces are browned on both sides.4) Those "burnt" bits at the bottom will add flavour to the sauce later, so don't remove them!
onionsoft
5) Turn the heat down to low and add in the remaining 1 tablespoon oil and add in the onion.6) Cook, stirring frequently, until the onion has softened, about 5 minutes.
garlicspice
7) Turn the heat up to medium, add in garlic and cook for 1 minute.8) Add in tomato paste (if using), chopped tomatoes, garam masala, paprika and sugar. Stir to mix everything together.
waterprata
9) Add in water. Turn the heat up to high and while waiting for the sauce to come to a boil, scrape up any bits stuck to the bottom of the pot. When the sauce is boiling, turn down the heat to a simmer and cover the pot. Simmer for 15 minutes, stirring occasionally.10) While the sauce is simmering, you can take this time to cook/heat up your rice/prata/naan. I'm using frozen prata today!
blendchicken
11) Remove the pot from heat. Puree the tomato mixture with an immersion blender or transfer the tomato mixture in batches into a standing blender.12) Return the sauce to a simmer and add in the chicken thigh pieces and any juices accumulated in the bowl. Simmer for 3 to 5 minutes until the chicken is fully cooked.
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13) Stir in the cream and bring to a simmer.14) Taste the sauce and see if you want to add more garam masala or paprika. Season with salt as well.
parsleybutter
15) Stir in as much coriander as desired.16) Turn off the heat and stir in the butter until the butter has melted.
One-Pot Butter Chicken
Serve and enjoy!
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One-Pot Butter Chicken

Inactive time: At least 30 minutes for marinating the chicken
By Jasline N.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 0 Serves 2

INGREDIENTS
 

  • 2 pieces chicken thigh
  • 2 tablespoons oil
  • 1 large onion, peeled and thinly sliced
  • 2 cloves garlic, peeled and minced
  • 1 tablespoon tomato paste, optional but recommended
  • 2 cups chopped fresh tomatoes, about 2 large (3 cups if not using tomato paste, about 3 large)
  • 1 1/2 tablespoons homemade garam masala, see below for recipe
  • 1 teaspoon hot paprika
  • 1/2 teaspoon sugar
  • 250 ml water, 1 cup
  • 80 ml heavy cream, at least 30% fat (1/3 cup)
  • Salt and black pepper to taste
  • One large handful of coriander, chopped
  • 1 tablespoon unsalted butter

Chicken Marinade

  • 2 tablespoons plain yogurt
  • 1 tablespoon garam masala
  • 1/4 teaspoon salt

INSTRUCTIONS

  • Cut chicken thigh into 1-inch pieces. Mix in Chicken Marinade and marinate for at least 30 minutes, up to overnight. If marinating for longer than 1 hour, place the chicken in the refrigerator, taking it out 30 minutes before cooking to let it come back to room temperature.
  • Heat 1 tablespoon oil in a pot over medium-high heat. Add in chicken pieces in a single layer and sear until chicken pieces are browned on both sides. Transfer the chicken pieces with a slotted spoon and set aside.
  • Turn the heat down to low and add in the remaining 1 tablespoon oil and add in the onion. Cook, stirring frequently, until the onion has softened, about 5 minutes.
  • Turn the heat up to medium, add in garlic and cook for 1 minute. Add in tomato paste (if using), chopped tomatoes, garam masala, paprika and sugar. Stir to mix everything together then add in water.
  • Turn the heat up to high and while waiting for the sauce to come to a boil, scrape up any bits stuck to the bottom of the pot. When the sauce is boiling, turn down the heat to a simmer and cover the pot. Simmer for 15 minutes, stirring occasionally.

    While the sauce is simmering, you can take this time to cook/heat up your rice/prata/naan.
  • Remove the pot from heat. Puree the tomato mixture with an immersion blender or transfer the tomato mixture in batches into a standing blender (see Naggy Points below).
  • Return the sauce to a simmer and add in the chicken thigh pieces and any juices accumulated in the bowl. Simmer for 3 to 5 minutes until the chicken is fully cooked.
  • Stir in the cream and bring to a simmer. Taste the sauce and see if you want to add more garam masala or paprika. Season with salt then stir in as much coriander as desired. Serve immediately over rice or with naan/prata.

NOTES

- Do note that my garam masala is homemade without salt. If yours contain salt, omit the salt in the Chicken Marinade and add 1 tablespoon garam masala instead of 1 1/2 tablespoons at the start and adjust the amount at the end.
- Canned tomatoes can be used instead of fresh. If using canned tomatoes, add 1/2 cup of water instead of 1 cup, adding more if necessary.
- When pureeing the mixture, make sure the immersion blender is fully submerged inside the sauce so that it will not splatter. If using a standing blender, do it in batches and make sure the top is not covered as the steam may pop the lid off. Use a damp cloth to cover the top instead.
- If you are not serving the butter chicken immediately, stop at Step 7 and cover the pot. Just before serving, reheat the sauce to a simmer and proceed with Step 8.
- Adapted from Foodess
Tried this recipe?Mention @foodiebaker or tag #foodiebaker!



One-Pot Butter Chicken
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Homemade Garam Masala

By Jasline N.
Prep Time5 minutes
Total Time5 minutes
Servings: 0

INGREDIENTS
 

  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cardamom
  • 1 1/2 teaspoons ground black pepper
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika, optional
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg

INSTRUCTIONS

  • Whisk everything together in a small bowl. Transfer to an airtight container and store in the cupboard, away from light and heat.

NOTES

- Substitute cumin with an equal amount of ground coriander, carraway seeds, chili powder or a combination of three.
- Substitute coriander with an equal amount of cumin, carraway seeds, fennel or a combination of three.
- Substitute cardamom with a mix of equal parts of cinnamon and nutmeg
- Substitute cinnamon with allspice or nutmeg (use only 50%)
- Substitute cloves with an equal amount of allspice
- Substitute nutmeg with an equal amount of mace, cinnamon, allspice or cloves.
Tried this recipe?Mention @foodiebaker or tag #foodiebaker!

Reader Interactions

Comments

  2. ChgoJohn says

    Your timing is impeccable, Jasline. I’ve just started playing with Indian dishes and this one — especially being “one pot” — will soon grace my dinner table. Thanks for this recipe and the one for your garam masala. Once I run out of my store-bought, though very good, I’ll definitely make yours. 🙂

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