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Monday, August 6, 2018

One-Pot Indian Butter Chicken


Listen, we’re all busy and making a new dinner every night is tough stuff—even for recipe-obsessed editors like us. So when I discovered that this one-pot wonder (again with me and the one pots) was even better the next day—and the day after that—I started making it every other week. For real. Please don’t count how many sticks of butter I go through a month; focus on the awesome leftovers part instead.

Prep: 20 Minutes
Total: 40 Minutes
Servings: 6

Traditional butter chicken marinates in yogurt and spices for hours before cooking.  We’ve sped up the process and turned the delicious Indian classic into an easy one-dish meal without losing any flavor! 

1 package (20 oz/560g) boneless skinless chicken thighs, cut into 1-inch pieces
1 tablespoon garam masala
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
6 tablespoons butter
1 cup diced onion 
2 cups Progresso™ chicken broth (from 32-oz carton)
1 can (14.5 oz/406g) Muir Glen™ organic fire roasted diced tomatoes, undrained
3 garlic cloves, finely chopped
1 cup uncooked basmati rice
1/2 cup Yoplait® Greek 100 plain yogurt 
1/4 cup finely chopped fresh cilantro leaves

In a medium bowl, toss chicken with garam masala, salt, and pepper flakes until chicken is coated. In 12-inch skillet, melt butter over medium-high heat. Cook chicken in butter about 4 minutes or until browned on the first side; stir, and cook 2 minutes longer.

Stir in onion; cook 3 to 4 minutes or until softened. Stir in broth, tomatoes, and garlic; heat to boiling, stirring occasionally.

Stir in rice; return to boiling. Stir; reduce heat to medium-low. Cover and cook about 20 minutes, without removing the cover, until rice is tender and liquid is absorbed.

Top with yogurt and cilantro.

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