October 21, 2026
 Hello Friends,
There is a certain Friday night feeling that used to mean one thing in my house: ordering takeout.
I got tired of the wait and the delivery fee, so I started trying to recreate the dish I always ordered.
It took a few attempts and a scorched pan of garlic before I landed on a version I actually like better than the restaurant's.
Today's One-Pan Golden Butter Chicken is that dish. Butter, garlic, a good glug of cream, and rice to catch every bit of the sauce.
Happy Cooking,
Anisa
 Photo: One pan, all the flavor.
Today's Recipe
One-Pan Golden Butter Chicken
Serves 4 | Prep 15 min | Cook 20 min
|
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs, cut into bite-size pieces
- 1 teaspoon salt
- 1 teaspoon ground turmeric
- 4 tablespoons butter, divided
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 teaspoons garam masala
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (15 ounces) tomato sauce
- 1 cup heavy cream
- 2 tablespoons honey
- Fresh cilantro, chopped, for serving
- Cooked rice, for serving
Directions
- Toss the chicken with the salt and turmeric. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the chicken and cook until golden on all sides, about 6 minutes, then move it to a plate.
- Melt the remaining butter in the same skillet. Add the onion and cook until soft, about 4 minutes. Stir in the garlic and ginger and cook 1 minute more, until fragrant.
- Add the garam masala, paprika, and cayenne. Stir for 30 seconds, then pour in the tomato sauce and let it simmer 5 minutes.
- Stir in the cream and honey. Return the chicken to the skillet and simmer until it's cooked through and the sauce has thickened, about 8 minutes.
- Scatter cilantro on top and serve over rice.
|
|
Today's Pick
|
Non-Stick Copper Knife
$5.00 $14.99
Butter chicken needs a lot of minced garlic and ginger, more than dinner forks can handle. This copper knife stays sharp through it all, glides through both in seconds, and never needs sharpening.
|
|
Kitchen Hack
Toast your ground spices in the dry pan for thirty seconds before adding any liquid. It wakes them up and you'll taste the difference immediately.
Freeze extra ginger whole. It grates straight from frozen with a microplane, no peeling required, and it keeps for months.
|