Go Back
–+ servings

Authentic One-pan Butter Chicken
Author: Melanie Koch

Prep Time: 15 minutes
Cook Time: 30 minutes
Marinade: 12 hours
Total Time: 12 hours 45 minutes
Servings 6 people
Appliance/Function:
• Combi Steam Oven
• Induction Cooktop

Equipment

  • 1 Large bowl
  • 2 solid steam containers
  • 1 Blender
  • tinfoil

Ingredients

Chicken

  • 500 g chicken thighs skinless, boneless

Marinade

  • 1 tsp kashmiri red chilli powder or paprika
  • ¼ tsp salt
  • 1 tbsp lemon juice
  • 2 cloves garlic
  • 2 tsp ginger fresh
  • 1 tsp garam masala
  • 1 tsp ground fenugreek kasuri methi - optional
  • 1 tsp turmeric optional
  • 1 tsp ground cumin optional
  • 1 tsp coriander optional
  • ⅓ cup Greek yoghurt thick
  • 1 tbsp oil

Sauce

  • ⅓ cup cashews
  • 1 cup tomato passata or tomato puree
  • 2 tbsp ghee or butter
  • 4 cloves garlic
  • 2 tsp ginger fresh
  • 2 tbsp kashmiri red chilli powder or paprika
  • 2 tsp garam masala
  • 1 tsp cumin
  • 1-1½ tsp coriander
  • ½ tbsp ground fenugreek kasuri methi
  • 1 ½ tsp white sugar
  • ½ tsp salt
  • 1-2 green chillis optional

Rice

  • 1 cup basmati rice
  • 1 ½ cups water

Naan

  • 4 pieces garlic naan bread

To serve

  • 1 bunch coriander fresh
  • ½ cup thickened cream or coconut cream

Instructions

Marinade

  • Pat 500 g chicken thighs dry and dice into bite-sized cubes. In a large bowl, toss to combine the chicken, 1 tsp kashmiri red chilli powder, ¼ tsp salt and 1 tbsp lemon juice. Peel and mince 2 cloves garlic and 2 tsp ginger. Then add the garlic, ginger, 1 tsp garam masala, 1 tsp ground fenugreek, 1 tsp turmeric, 1 tsp ground cumin, 1 tsp coriander, 1 tbsp oil and ⅓ cup Greek yoghurt. Toss to combine, then cover and let the chicken marinate at least 12 hours or overnight.

Before you start

  • Remove marinated chicken from the fridge and set aside to bring to room temperature. Preheat the combi steam oven to 160 °C fan forced and level 1 or 40% steam.

Sauce

  • In a blender, combine ⅓ cup cashews and 1 cup tomato passata and blend until smooth. Then add 2 tbsp ghee, 4 cloves garlic, 2 tsp ginger, 2 tbsp kashmiri red chilli powder, 2 tsp garam masala, 1 tsp cumin, 1-1½ tsp coriander, ½ tbsp ground fenugreek, 1 ½ tsp white sugar, ½ tsp salt and 1-2 green chillis (if using).

Rice

  • Place 1 cup basmati rice and 1 ½ cups water in a solid steam container and cover in tinfoil.

Cook chicken & rice

  • Add the chicken and marinade to a separate solid steam container. Pour the sauce over to cover the chicken. Place the chicken and rice in the preheated combi steam oven and cook for 30 minutes or until the rice and chicken are cooked through.

Naan bread

  • Meanwhile, cook 4 pieces garlic naan bread according to the packet directions on your induction cooktop. Roughly chop 1 bunch coriander and set aside.

To serve

  • Remove the rice and fluff with a fork. Remove the butter chicken and gently stir through ½ cup thickened cream. Divide the rice and butter chicken between plates. Serve with the garlic naan bread on the side for mopping up the curry and garnish with coriander.

Nutrition

Calories: 735kcal | Carbohydrates: 78g | Protein: 30g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 135mg | Sodium: 1016mg | Potassium: 592mg | Fiber: 4g | Sugar: 8g | Calcium: 135mg | Iron: 3mg