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Buttery stick of butter chicken and rice with creamy sauce and fresh herbs.

Buttery Stick of Butter Chicken and Rice One Pot

This is a supremely comforting one-pot meal where chicken and rice simmer together in a velvety, spiced tomato sauce enriched with a full stick of butter and finished with cream. It delivers deep, layered flavors with minimal cleanup, making it the ultimate cozy weeknight dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Indian-inspired
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon tomato paste
  • 1.5 tablespoons garam masala
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper adjust to taste
  • 1 cup basmati rice, rinsed until water runs clear
  • 1.5 cups chicken broth
  • 1/2 cup heavy cream
  • Fresh cilantro, chopped, for garnish

Equipment

  • Large Dutch oven or heavy-bottomed pot with lid
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Fine-mesh strainer (for rinsing rice)
  • Wooden spoon or spatula
  • Paper towels
  • Grater (for ginger)

Method
 

  1. Pat the chicken thighs dry with paper towels, cut into pieces, and toss with salt and pepper.
  2. In a large Dutch oven, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook for 5-7 minutes until softened.
  3. Add the garlic, ginger, and tomato paste. Stir constantly for 1 minute until fragrant.
  4. Add the garam masala, cumin, turmeric, and cayenne. Stir for 30-60 seconds to bloom the spices.
  5. Push the onion-spice mixture to the sides. Add the remaining 6 tablespoons of butter to the center to melt.
  6. Increase heat to medium-high. Add the chicken in a single layer and sear undisturbed for 2-3 minutes. Stir and cook for another 2-3 minutes until no longer pink on the outside.
  7. Pour in the tomato sauce and stir, scraping up any browned bits from the bottom of the pot.
  8. Add the rinsed basmati rice and chicken broth. Stir well and bring to a lively simmer.
  9. Once simmering, immediately reduce heat to low. Cover with a tight-fitting lid and cook undisturbed for 18-20 minutes, until rice is tender and liquid is absorbed.
  10. Remove pot from heat. Drizzle the heavy cream over the top and gently fold it into the chicken and rice until combined. Let it sit, covered, for 5 minutes.
  11. Taste and adjust for salt if needed. Fluff gently with a fork, garnish with fresh cilantro, and serve immediately.

Notes

Rinse the basmati rice thoroughly to prevent gummy results. Do not skip searing the chicken for maximum flavor, and resist lifting the lid during simmering. For variations, add frozen peas or spinach, use coconut milk instead of cream, or substitute chicken with paneer for a vegetarian version. Store leftovers in an airtight container in the refrigerator for up to 3 days.