Easy Butter Chicken Rice in One Pot – No Mess, All Flavor

This one-pot butter chicken rice is everything you love about the classic dish — creamy, spiced, deeply comforting — but with half the effort and just one pan to wash.

Bone-in chicken gets marinated in yogurt, mustard, and warming spices, then seared until golden and nestled into a buttery, tomato-rich sauce that’s blended smooth and laced with kasuri methi. Instead of serving it over plain rice, the grains are cooked right in the pot, soaking up every bit of that rich, aromatic masala. A spoonful of milk powder (trust us) adds just the right creamy finish without heavy cream. The result? Fluffy, fragrant rice infused with the essence of butter chicken in every bite.

Make it for a cozy family dinner or when you want maximum flavor with minimal cleanup. Serve with a cool cucumber salad or your go-to raita — this is one of those meals that tastes like it took all day but didn’t.

A steaming plate of flavorful butter chicken biryani, garnished with fresh cilantro and accompanied by sliced onions and lime, offering a vibrant and aromatic feast for the senses.

Ingredients

For the chicken marinade:

• 1 kg bone-in chicken, cut into medium pieces

• ¾ tsp kosher salt

• ½ tsp ground turmeric

• 1 tsp Kashmiri red chili powder

• ½ tsp ginger paste

• 1 tsp garlic paste

• 1½ tsp mustard paste

• ¾ cup plain yogurt

For the masala base:

• 2–3 tbsp olive oil

• 2 tbsp unsalted butter

• 1 cup chopped onion

• 1½ tsp garlic paste

• ½ tsp ginger paste

• 1½ tsp kosher salt (plus more to taste)

• ¼ tsp ground turmeric

• ½ tsp Kashmiri red chili powder

• ½ tsp ground coriander

• ½ tsp ground cumin

• 1 cup tomato purée (from skinless tomatoes)

• All remaining marinade from the chicken

To finish:

• 1 tsp kasuri methi (dried fenugreek leaves), crushed

• 1 tsp garam masala

• 3 cups basmati rice, soaked for 30 minutes and drained

• 5 cups hot water

• 2 tbsp powdered milk

• Pinch of sugar

• Additional garam masala, chopped fresh cilantro and fried onions/beresta for garnish

Preparation

1. Marinate the chicken:In a large bowl, combine the chicken with salt, turmeric, chili powder, ginger and garlic pastes, mustard paste, and yogurt. Mix thoroughly to coat. Cover and let it marinate at room temperature for 15 to 30 minutes.

2. Sear the chicken:Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken pieces in a single layer and cook for 12 to 16 minutes, flipping halfway through, until lightly browned and mostly cooked through. Remove the chicken and set aside.

3. Make the masala base:In the same pot, add butter and the chopped onion. Cook over medium heat until the onions are soft and lightly golden, about 6 to 8 minutes. If the pan has browned bits sticking to the bottom, add a splash of water and scrape them up.

   Stir in garlic and ginger paste, cooking just until fragrant, about 30 seconds. Add salt, turmeric, chili powder, coriander, and cumin, and cook for another 30 seconds to bloom the spices.

   Add the tomato purée and any remaining marinade from the chicken. Cook for 2 to 3 minutes, stirring occasionally. Use a hand blender to blend the sauce directly in the pot until smooth and creamy.

4. Simmer the chicken:Return the chicken pieces to the sauce. Add kasuri methi and garam masala, stir gently, and cover. Simmer on low-medium heat for 5 minutes to let the flavors meld.

5. Add rice and finish cooking:Add the soaked and drained rice to the pot, stirring gently to combine. Pour in the hot water, then stir in the powdered milk and a pinch of sugar. Taste and adjust the seasoning if needed. Bring the mixture to a gentle boil.

   Once boiling, cover the pot tightly, reduce heat to low, and cook for 15 minutes without lifting the lid.

6. Rest and serve:After 15 minutes, turn off the heat. Sprinkle with a big pinch of garam masala, fried onions and a handful of chopped cilantro. Cover again and let it rest, undisturbed, for 5 minutes.

   
   

Serve warm with a cucumber salad or your favorite raita. This one-pot butter chicken rice delivers the richness of a restaurant-style curry with the simplicity of a weeknight dinner.