One-Pan Butter Chicken with Basmati Rice

Serves 4 · 20 min prep · 35 min cook

Ingredients

• 1.5 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup plain full-fat yogurt
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 1/4 tsp kosher salt
• 3 Tbsp unsalted butter
• 1 medium yellow onion, finely diced
• 4 garlic cloves, minced
• 1 Tbsp fresh ginger, grated
• 2 Tbsp tomato paste
• 1 (14 oz) can crushed tomatoes
• 3/4 cup heavy cream
• 1 cup basmati rice, rinsed
• 1 3/4 cups chicken broth
• 1/4 cup fresh cilantro, chopped
• for serving lime wedges

Instructions

1. 1In a medium bowl toss chicken pieces with yogurt, garam masala, cumin, paprika, and salt; marinate at room temperature 15 minutes while you prep the aromatics.
2. 2Melt butter in a deep 12-inch skillet over medium heat. Add onion and cook 5–6 minutes, stirring occasionally, until soft and golden at the edges.
3. 3Stir in garlic, ginger, remaining garam masala, and tomato paste; cook 1 minute until fragrant and the paste darkens slightly.
4. 4Add the marinated chicken and any yogurt left in the bowl. Cook 4–5 minutes, turning pieces, until the exterior turns opaque and begins to brown in spots.
5. 5Pour in crushed tomatoes, rinsed basmati rice, chicken broth, and remaining salt. Stir once to nestle the rice evenly, then bring to a gentle simmer.
6. 6Reduce heat to low, cover tightly, and cook 18–20 minutes until rice is tender and has absorbed most of the liquid; avoid lifting the lid during the first 15 minutes.
7. 7Uncover, stir in heavy cream and remaining butter. Simmer uncovered 2–3 minutes until the sauce turns silky and coats the chicken.
8. 8Taste and adjust salt if needed. Remove from heat, scatter chopped cilantro over the top, and let rest 3 minutes so the sauce thickens slightly.
9. 9Spoon into bowls and serve with lime wedges for brightness. Leftovers reheat beautifully with a splash of broth or cream.