PocketCook

From @Food Wishes

One-Pan Golden Butter Chicken

40 min · Serves 4

40 mintotal
20 minhands on
21steps
4servings

Watch it

Ingredients

For the basmati rice

  • 2 cups basmati rice
  • 3 quarts water
  • Salt
  • 1 bay leaf (optional)
  • 2 cardamom pods (optional)

For the chicken curry

  • 1 tbsp vegetable oil
  • 1 tbsp butter (or ghee)
  • 1 medium onion, diced
  • Salt
  • 1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
  • 1.5 tsp garam masala
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1/4 tsp ground cinnamon
  • 1 tbsp fresh ginger, finely minced or grated
  • 1 tbsp garlic, crushed
  • 2 tbsp tomato paste
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 2 tbsp cold butter
  • Fresh cilantro, coarsely chopped

Method

For the basmati rice

  1. Place the basmati rice in a bowl and rinse it thoroughly with cold water, swishing it around and draining the starchy water. Repeat 3 to 4 times until the water runs relatively clear.

  2. Fill the bowl with fresh water and let the rice soak for 20 minutes.

    Then 20 min of waiting

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

  4. Drain the soaked rice, add it to the boiling spiced water, and give it a quick stir.

  5. Cook the rice at a gentle boil for 7.5 minutes.

    Then 12 min of waiting

  6. Pour the rice into a strainer and let it drain for 30 seconds.

  7. Transfer the drained rice into a ceramic or heatproof dish, cover it tightly with a damp towel and a plate or lid, and let it steam off the heat for 6 minutes.

    Then 6 min of waiting

    Dampen the towel before covering to prevent the rice from sticking to it.

  8. Remove the cover and gently fluff the rice with a fork before serving.

For the chicken curry

  1. Melt 1 tbsp of butter in 1 tbsp of vegetable oil in a large pan over medium-high heat.

  2. Add the diced onion and a big pinch of salt, and sauté until the onions start to turn translucent and pick up a little color, about 3 to 4 minutes.

  3. Add the sliced chicken thigh pieces, spreading them into a flat, single layer across the pan.

  4. Sprinkle the garam masala, smoked paprika, ground cumin, turmeric, and cinnamon evenly over the chicken.

  5. Stir and cook the spiced chicken for 3 to 4 minutes to wake up the flavors and coat the meat.

  6. Clear a space in the middle of the pan, drizzle in a touch more oil if needed, and add the minced ginger and crushed garlic.

  7. Sizzle the ginger and garlic in the center for 30 seconds, then stir everything together and cook for 1 minute.

  8. Make another space in the center, add the tomato paste, and fry it for 1 to 2 minutes to caramelize slightly before stirring it into the chicken.

  9. Pour in the chicken broth and heavy cream, stirring continuously and scraping up any browned bits stuck to the bottom of the pan.

  10. Bring the sauce to a simmer, then reduce the heat to medium-low and simmer gently for 3 to 4 minutes until thickened.

    Then 4 min of waiting

  11. Reduce the heat to low, add the 2 tbsp of cold butter, and stir until completely melted and incorporated into a glossy sauce.

  12. Taste and adjust the seasoning with salt if needed.

  13. Garnish with chopped fresh cilantro and serve warm over the prepared basmati rice.

Get PocketCook

Free. It puts this on your shopping list, keeps your place, and rings when something is ready.