Simple Butter Chicken (One-Pot) | CookOS

Simple Butter Chicken

Name: Simple Butter Chicken (One-Pot)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tbsp vegetable oil; 1 large onion, diced; 1 tbsp ginger paste; 1 tbsp garlic paste; 3 tbsp tomato paste; 4 tbsp butter chicken masala; 1 tsp pink salt; 2 tsp Kashmiri red chili powder; 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes; 1 cup water, plus more as needed; 1/2 cup heavy cream; 1 tbsp lemon juice; 1/4 cup fresh cilantro, chopped, for garnish; Naan bread, for serving; Basmati rice, for serving

A streamlined one-pot butter chicken that delivers rich, creamy sauce using tomato paste and butter chicken masala spice blend, finished with cream for silky texture and ready in minimal time.

🌍Indian 🏷️Butter chicken 🏷️Chicken curry 🏷️One-pot 🏷️Creamy Comfort food

About·Privacy·Terms

🏷️

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

TikTok

Total

45 min

Servings

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

TikTok

Ingredients

2 tbsp vegetable oil
1 large onion, diced
1 tbsp ginger paste
1 tbsp garlic paste
3 tbsp tomato paste
4 tbsp butter chicken masala
1 tsp pink salt
2 tsp Kashmiri red chili powder
1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
1 cup water, plus more as needed
1/2 cup heavy cream
1 tbsp lemon juice
1/4 cup fresh cilantro, chopped, for garnishoptional
Naan bread, for servingoptional
Basmati rice, for servingoptional

15 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Heat oil in a large pan over medium-high heat. Add the diced onion and sauté until lightly golden brown.
2
Add the ginger and garlic paste. Sauté for 2-3 minutes until fragrant and the raw smell is gone.
3
Stir in the tomato paste and cook for another 1-2 minutes.
4
Add the butter chicken masala, salt, and Kashmiri red chili powder. Stir well to toast the spices.
5
Add a small splash of water to deglaze the pan and help form a thick masala paste.
6
Add the cubed chicken breast to the pan and stir to coat evenly with the masala. Sauté for a couple of minutes.
7
Pour in about 1 cup of water, enough to partially cover the chicken. Bring the mixture to a boil.
8
Cover the pan, reduce the heat to low, and let it simmer for 15-20 minutes, or until the chicken is cooked through and tender.
9
Uncover the pan and stir in the heavy cream until the sauce reaches your desired color and creaminess.
10
Let the curry simmer uncovered for another 5 minutes to allow the sauce to thicken slightly.
11
Stir in the fresh lemon juice.
12
Garnish with fresh chopped cilantro and serve hot with naan or basmati rice.

Was this recipe helpful?

Tips & Notes

Pro tips

Cut chicken into uniform 1-inch cubes to ensure even, quick cooking and prevent tough, overcooked edges on larger pieces.
Toast the butter chicken masala in oil with onions and pastes for 1-2 minutes before adding tomato paste to bloom spices and deepen flavor.
Stir cream in at the end off-heat or over very low heat to prevent curdling; a splash of cream mellows the spice intensity if needed.
Taste and adjust salt carefully—tomato paste and masala blends vary in saltiness; pink salt adds mineral notes but sea salt works fine.

Substitutions

Butter chicken masala → garam masala (1 tsp) + coriander (1 tsp) + cumin (1 tsp) + kashmiri chili (0.5 tsp) for a lighter, less blended heat
Heavy cream → Greek yogurt or sour cream (add at end, off-heat) for tanginess and a lighter sauce
Pink salt → kosher salt or sea salt (use same weight, adjust taste after cooking)
Tomato paste → crushed tomatoes (1 cup, reduce water to 0.5 cup) for a brothier texture with less intensity

Storage & make-ahead

Cool completely and store in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop over medium-low heat, thinning with a splash of water or cream as needed.

Common Questions

Can I use boneless chicken thighs instead of breast?

Yes. Thighs will be more forgiving and stay juicier; reduce cooking time slightly as they cook faster than breast meat.

What if I don't have butter chicken masala?

Substitute with 1 tsp cumin, 1 tsp coriander, 0.5 tsp garam masala, and 0.5 tsp fenugreek (methi) powder mixed together.

How do I know when the chicken is done?

Chicken should reach 165°F internally or be fully opaque with no pink when cut at the thickest part. Avoid overcooking, which dries out breast meat.

Can I make this ahead?

Yes. Cool and refrigerate for up to 3 days in an airtight container. Reheat gently on stovetop over medium-low heat, adding a splash of water or cream if sauce has thickened.

Is this recipe gluten-free?

Yes, as written. All spices and core ingredients are naturally gluten-free; verify your butter chicken masala blend and any store-bought pastes are certified gluten-free if needed.