One-Pan Golden Butter Chicken

Ingredients

• 1 tbsp vegetable oil (Divided; use the tablespoon at the beginning and the teaspoon when cooking the aromatics.)
• 1 tbsp unsalted butter
• 1 yellow onion (Diced.)
• 1.5 tsp kosher salt (For seasoning the onion and chicken; add more to taste if needed.)
• 1.5 lb boneless, skinless chicken thighs (Cut into 1.5-inch pieces.)
• 1 tbsp garam masala
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 0.5 tsp ground turmeric
• 0.125 tsp ground cinnamon
• 0.125 tsp cayenne pepper
• 1 tbsp fresh ginger (Rounded; freshly grated or finely minced.)
• 4 garlic (Finely crushed.)
• 4 tbsp tomato paste
• 0.5 cup chicken broth
• 1 cup heavy cream
• 1 tbsp cold unsalted butter (Add as a chunk at the end.)
• 0.5 cup cilantro leaves (Torn or chopped, for serving.)
• 2 cups basmati rice (Optional; rinse and soak before cooking.)
• 2 tbsp kosher salt (For the rice cooking water.)
• 1 bay leaf (For the rice cooking water.)
• 2 green cardamom pods (For the rice cooking water.)

Steps

1. 1

   Set a large skillet over medium-high heat. Add 1 tablespoon of the vegetable oil and 1 tablespoon butter. Add the diced onion and 1 1/2 teaspoons kosher salt, then cook, stirring, for 2 to 3 minutes, until the onion begins to turn translucent.

2. 2

   Add the chicken thighs and press them down into the onions, arranging the pieces in a single, even layer.

3. 3

   Sear the chicken for about 2 minutes. While it sears, sprinkle the garam masala, cumin, smoked paprika, turmeric, cinnamon, and cayenne evenly over the chicken.

4. 4

   Use a spatula to mix the spices into the chicken. Continue cooking and stirring for about 2 minutes.

5. 5

   Make a clear space in the center of the skillet and drizzle in the remaining 1 teaspoon vegetable oil. Add the ginger and garlic to the oil and sizzle, stirring, for about 30 seconds.

6. 6

   Mix the ginger and garlic into the chicken with the spatula. Cook, stirring, for 1 minute.

7. 7

   Make another space in the center of the pan and add the tomato paste. Cook it in the center, stirring, for about 30 seconds.

8. 8

   Mix the tomato paste into the chicken and continue cooking and stirring for about 2 minutes, until the paste begins to caramelize on the bottom of the pan.

9. 9

   Add the chicken broth and heavy cream. As the sauce begins to simmer, scrape the caramelized bits from the bottom of the pan with the spatula.

10. 10

    Once the sauce simmers, reduce the heat to medium-low. Simmer for 3 to 4 minutes, until the sauce thickens slightly.

11. 11

    Reduce the heat to low and stir in the cold butter until melted and incorporated. Taste and add more salt if needed.

12. 12

    Serve the butter chicken over basmati rice and finish with torn or chopped cilantro leaves.

13. 13

    To make the optional basmati rice, place the rice in a bowl and cover with cold water. Swish the rice, drain carefully, and repeat with fresh water until most of the starch is removed and the water is nearly clear. Cover with fresh water and soak for 20 minutes.

14. 14

    Bring 3 quarts of water to a simmer in a large pot. Add the 2 tablespoons kosher salt, bay leaf, and cardamom pods.

15. 15

    Drain the soaked rice and add it to the simmering water. Stir, then cook for 7 1/2 minutes, adjusting the heat to maintain a rapid simmer and stirring occasionally.

16. 16

    Drain the rice in a strainer and let it stand for 30 seconds. Transfer it quickly to a pot or container and cover tightly.

17. 17

    Let the covered rice steam for 6 minutes. Uncover and fluff gently with a fork.

Notes

The basmati rice is optional and may be replaced with any cooked rice. The recipe's listed nutrition appears to be for the chicken preparation rather than a precise combined total with the optional rice.

Nutrition per serving

• main
• Indian-inspired
• one-pan
• skillet
• chicken
• comfort food
• rice
• high-protein