# 1 Pan Butter Chicken Rice

A delicious one-pan butter chicken and rice dish that can be made within an hour and yields 3 servings.

- Servings: 3 servings
- Total time: 60 min
- Cuisine: Indian
- Category: Drink
- Language: en

## Ingredients

- 0.5 cup Plain Yogurt
- 1 tbsp Neutral Oil
- 1.5 tbsp Ginger Garlic paste
- Salt
- fresh lime or lemon juice
- 1.5 tbsp Chili powder
- Turmeric
- 0.5 tsp Cumin powder
- Kasuri Methi
- skinless Chicken thighs
- 3 tbsp Butter
- 0.5 tbsp Chili powder
- Coriander powder
- 15 oz can of crushed tomatoes
- 2 cups finely diced onions
- 2 tbsp GG Paste
- 1.5 tsp Pepper
- 3 Bay Leaves
- 1 Cinnamon Stick
- 5 6 Clove
- 1 cup Water
- 1 cup washed Basmati rice
- 1.5 cups water or Chicken stock
- Heavy cream

## Instructions

1. Add plain yogurt, neutral oil, ginger garlic paste, salt, fresh lime or lemon juice, chili powder, turmeric, cumin powder, and kasuri methi to a bowl.
2. Whisk the marinade ingredients together until well combined.
3. Coat the skinless chicken thighs in the marinade.
4. Sear the marinated chicken thighs immediately on medium-high heat in a pan.
5. Once a nice sear is achieved on both sides of the chicken, set it aside.
6. Add butter to the same pan and scrape off any browned bits from the bottom.
7. Once the butter is melted, add chili powder and coriander powder to the pan.
8. Mix the spices with the melted butter.
9. Add a can of crushed tomatoes to the pan.
10. Add finely diced onions, ginger garlic paste, butter, pepper, bay leaves, cinnamon stick, and cloves to the pan.
11. Incorporate all the ingredients in the pan.
12. Add water to the pan.
13. Cover the pan and let it cook for 15 minutes.
14. Remove the whole spices from the pan.
15. Use an immersion blender to blend the sauce until smooth.
16. Add washed basmati rice to the smooth sauce.
17. Add water or chicken stock to the pan.
18. Mix the rice and liquid into the sauce.
19. Add the seared chicken back on top of the rice and sauce mixture, including any chicken juices.
20. Once the entire surface of the water comes to a boil, cover the pan.
21. Drop the heat to low and cook for around 25 minutes or until the rice is fully cooked.
22. Top it off with heavy cream and kasuri methi.

## Equipment

- pan
- bowl
- tongs
- wooden spoon
- immersion blender
- lid

## Tips

- You can let the chicken marinate for several hours for more flavor.
- Don't worry about the black stuff in the pan after searing the chicken, it's all flavor that just needs to be scraped off.

## Source

- Original video: https://www.instagram.com/reel/DHv7FioRu88/?igsh=MTE4eGRydHpyb2w4MQ==
- Recipe page: https://www.cliprecipe.com/recipe/6e52913d-562c-4e14-94b1-b9d3cc98124a
- Extracted: 2025-07-20

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt