One Pot Butter Chicken
Prep time
Cook time
Total time
Tender, creamy butter chicken marinated in yogurt and cooked with plenty of onions and mild spices for a comforting Indian-American dish at home.
Serves: 6-8 servings
For the Marinade:
  • 3-4 pounds boneless chicken thighs
  • 2½ cups full-fat plain yogurt (or sour cream, if you like it tangy)
  • juice of 2 lemons
  • 2 tablespoons garam masala
  • 2 tablespoons ground turmeric
  • 2 tablespoons ground cumin
  • 1 teaspoon chili powder or cayenne pepper
  • 1 teaspoon kosher salt
For the Butter Chicken:
  • ¾ cup (1½ sticks) unsalted butter
  • 2 onions, finely chopped
  • 6 cloves garlic, finely minced or grated on a microplane
  • 1 jalapeño pepper, finely minced
  • 1 knob ginger, finely minced or grated on a microplane
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • ¼ teaspoon red pepper flakes
  • a small pinch ground cinnamon (less than ⅛ teaspoon)
  • 1 15-ounce can crushed tomatoes
  • ½ cup chicken stock
  • 1¼ cup heavy cream
  • fresh cilantro and red pepper flakes, for garnish
  1. The key here is the marinade–it should really go overnight, but please marinate the chicken for at least 3 hours. Combine all of your marinade ingredients, add your chicken, and pop it in the fridge until you're ready to cook.
  2. When ready, melt your butter in a pan over medium-high heat. Add in your onions and cook until translucent, about 3-5 minutes, stirring often. Add in your garlic, jalapeño, ginger, cumin, salt, red pepper flakes, cinnamon, tomatoes, and chicken stock. Stir to combine. Add in your chicken and discard any additional marinade (anything that sticks to the chicken is fine). Bring to a boil, then reduce to a simmer. Cook uncovered, stirring every so often, for 35-40 minutes, until cooked and slightly thickened.
  3. When ready to eat, stir in your heavy cream. Taste, and add a little more salt or lemon juice, if needed (or more pepper flakes, if you like heat). Serve and garnish with freshly torn cilantro leaves and, you guessed it, red pepper flakes.
Recipe by The Crepes of Wrath at