One Pot Butter Chicken Recipe

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  • 1 hr 20 mins
  • Medium Medium
  • Spicy

Ingredients

  • To Serve:

Directions

This One Pot Butter Chicken brings all the rich, aromatic flavors of the classic dish in a simple, rice-cooker-friendly version. Tender chicken thighs simmer in a creamy coconut and tomato sauce infused with warm spices like garam masala, cumin, and cardamom. Perfect to serve with naan, fresh coriander, and a drizzle of yogurt for a comforting meal everyone will love.

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Ingredients

Adjust Servings:
1 tbsp vegetable oil
1kg chicken thigh cut into bite sized pieces (or breast)
1 brown onion diced
1 garlic clove minced
3g ginger minced
1 tbsp vegetable oil
3 tsp garam masala
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
1 tsp ground cardamom
1 tsp paprika
½ tsp ground cinnamon
400ml tin coconut cream
170g tomato paste
1 tsp salt
1 tbsp sugar
To Serve:
naan bread
coriander leaves
natural yoghurt or cream, to drizzle

Steps

1

Open the lid of the rice cooker, place the vegetable oil in the pan and select the ‘Congee/Soup’ function for the DA152W model or "Risotto/Cereals" for the DA152K model, and press start. Heat oil for 2 minutes before adding in the onion, garlic and ginger. Fry for 4 minutes, stirring occasionally using the Rice Scoop.

2

Add the spices and stir using the Rice Scoop until thoroughly combined. The machine will go into ‘Keep Warm’ mode. Add the chicken pieces and stir throughly to coat the chicken.

3

Add the coconut cream, tomato paste and 150ml of water into the pan and stir to combine. Press the ‘Off/Cancel’ button and close the lid. Select the ‘Congee/Soup’ function for the DA152W model or "Risotto/Cereals" for the DA152K model, then the ‘Hr’ button until you get the time 1:30 (1 hour, 30 minutes). Press Start.

4

When the curry is ready, lift the lid and stir in the salt and sugar. Serve with naan, coriander leaves and a drizzle of cream.

Enjoy

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Ingredients

Adjust Servings:
1 tbsp vegetable oil
1kg chicken thigh cut into bite sized pieces (or breast)
1 brown onion diced
1 garlic clove minced
3g ginger minced
1 tbsp vegetable oil
3 tsp garam masala
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
1 tsp ground cardamom
1 tsp paprika
½ tsp ground cinnamon
400ml tin coconut cream
170g tomato paste
1 tsp salt
1 tbsp sugar
To Serve:
naan bread
coriander leaves
natural yoghurt or cream, to drizzle