If you’re on the hunt for a gourmet-tasting dinner, but don’t want to hang around the kitchen all night doing dishes afterwards, try this mouthwatering one-pan butter chicken! By throwing everything in the same pan for cooking, it means no extra or unnecessary mess for future-you to deal with.
Not only is it quicker and easier than the traditional butter chicken recipe, but it also doesn’t skimp on any of the delicious flavour that everyone knows and loves. So serve it up on top of some fluffy rice alongside some naan bread and you’re good to go!
- 1 tablespoon olive oil
- 6 chicken thighs (bone in, skin on)
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 4cm piece (20g) ginger, finely grated
- 50g unsalted butter
- 1 tablespoon tandoori paste
- 2 tablespoons tomato paste
- 2 cups (500ml) chicken stock
- 400g can chopped tomatoes
- 1/2 cup (125ml) coconut cream
- 2 cups (560g) thick Greek-style yoghurt
- 1/2 cup dill fronds, roughly chopped
- Juice of 1 lemon
- 1 telegraph cucumber, sliced into rounds
- 2 long green chillies, thinly sliced
- Roti, to serve
- Lime, to serve
- Micro coriander, to serve
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon ground smoked paprika
- 1 teaspoon ground coriander seeds
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground dried mint
- 1 teaspoon fenugreek seeds, toasted, ground
- 1 teaspoon caraway seeds, toasted, ground
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- Heat oil in a large flameproof casserole over high heat. Season chicken and cook, skin-side down, for 6 minutes or until golden, then turn and cook for a further 4 minutes or until sealed. Remove from pan and set aside.
- For the spice mix, combine all spices in the casserole. Add onion, garlic, ginger and butter, and reduce heat to low. Cook, stirring, for 5 minutes or until onion has softened. Add tandoori and tomato pastes, and cook for a further 1 minute, then add stock and tomato.
- Return chicken to pan, increase heat to high and bring to the boil. Reduce heat to medium-low and cook for 1 hour or until tender and sauce has reduced by half. Season, and stir in coconut cream.
- Combine yoghurt, dill and lemon juice in a bowl. Season.
- Serve curry with cucumber, chilli, dill yoghurt, roti, lime and coriander.