One Pot Butter Chicken

Audio By Carbonatix

Ingredients:

3 tablespoons vegetable oil

1 medium yellow onion, diced

3 cloves garlic, finely chopped

3 tablespoons fresh ginger, finely chopped

1 tablespoon garam masala

1 6-ounce can tomato paste

¾ teaspoon kosher salt

3 pounds boneless, skinless chicken thighs or breasts, cut into 2-inch pieces

Zest and juice of one lime

1 13oz can coconut milk (shake well before opening to combine the solids and liquid in case they’ve separated)

¼ cup cilantro leaves, for garnish (optional)

Cooked basmati or jasmine rice, for serving

Naan, for serving (optional)

Greek yogurt, for serving (optional)

A few notes on making this:

You can use chicken thighs or breasts for this recipe, but I prefer thighs—they stay moist and cook well in the sauce.
Use full-fat, unsweetened coconut milk for this.
I prefer jasmine rice with this, but basmati or another long-grain rice will work.
I highly suggest serving with a dollop of greek yogurt swirled in—it makes it nice and creamy. C’est is bon!

Directions:

In Dutch oven, heat oil over medium-high heat. Add onions and cook until softened, about 3 minutes.
Reduce heat to medium, add garlic and ginger, and cook another 2 minutes.
Add garam masala, tomato paste and salt; cook and stir 2 minutes.
Nestle chicken pieces into mixture and brown slightly on each side.
Then add coconut milk and stir to combine thoroughly.
Stir everything together and bring to boil. Reduce to simmer, cover, and cook until the chicken is cooked through, about 20-30 minutes, but you can let it simmer longer if you’d like. The chicken may be very soft and shred.
Just before serving, remove from heat and stir in lime zest and juice. Garnish with cilantro and serve with Greek yogurt, basmati or jasmine rice, and naan if you have some.

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