32 Easy One Pot Dinners for When You Don’t Want to Do Dishes

Recipes | Crockpot Recipes | Dinner Recipes | Food on a Budget | Instant Pot Recipes

32 Easy One Pot Dinners for When You Don’t Want to Do Dishes

Some nights I look at the pile of dishes in the sink and just can’t bring myself to add more to it. That’s when one pot dinners come to the rescue. These meals are the kind that make you sigh with relief because everything cooks in one pan, pot, or slow cooker. You get all the comfort of a homemade meal without the mountain of cleanup afterward, and that’s my kind of cooking.

I love how flexible one pot recipes can be. From creamy soups to hearty pastas, saucy chicken, and flavorful casseroles, there’s something here for every craving. Most of these recipes use simple ingredients you probably already have on hand, and they come together without a ton of fuss. It’s the perfect mix of easy and satisfying, which makes dinner feel doable even on the busiest days.

If you’re ready for meals that taste amazing and keep cleanup to a minimum, you’re in the right place. This list of 32 easy one pot dinners has everything from cozy slow cooker favorites to quick stovetop meals that can be on the table fast.

1. Apple Cider Glazed Pork Chops

I’m a big fan of easy skillet dinners, and this one hits all the right notes. The pork gets perfectly golden on the outside, juicy on the inside, and the glaze turns out sweet, tangy, and rich with just a few pantry staples. It smells incredible while it’s cooking, and the sauce is so good you’ll want to drizzle it over everything on your plate. It’s one of those cozy, simple meals that feels special without making a mess in the kitchen.

2. Crockpot Chicken Cacciatore

I love a meal that does all the work for me, and this one is exactly that. Everything goes into the slow cooker, and a few hours later, the house smells amazing and dinner’s ready. The chicken turns out so tender it practically falls off the bone, and the sauce is full of rich, savory flavor from the tomatoes, garlic, and herbs. It’s the kind of cozy, homey dinner that feels like you’ve been cooking all day, even though the slow cooker did all the heavy lifting.

3. Lazy Lasagna

This is one of my favorite shortcuts for busy nights when I’m craving comfort food but don’t have time for all the layering and prep. Using frozen ravioli instead of traditional noodles makes it so quick and easy, yet it still tastes like a homemade lasagna. It comes out bubbling, cheesy, and full of that cozy, familiar flavor that makes everyone at the table happy. It’s the kind of simple dinner that feels like a win every single time.

4. Roasted Cranberry Chicken Thighs

I love making this dish when I want something that feels a little special without taking much effort. The chicken comes out juicy with crispy skin, and the roasted cranberries add the perfect mix of tart and sweet. The rosemary and lemon make the whole kitchen smell incredible, and the sauce that forms in the pan is so good you’ll want to spoon it over everything. It’s one of those meals that looks fancy but is secretly super simple to throw together.

5. Crockpot Cherry Cola Pulled Chicken

This one is such a fun twist on classic pulled chicken. The cherry cola gives it a sweet, smoky flavor that pairs perfectly with the BBQ sauce, and the slow cooker makes it practically effortless. By the time it’s done, the chicken is tender, saucy, and ready to pile high on soft buns. It’s an easy dinner that everyone loves and one I make when I want something simple but a little different from the usual.

6. Crockpot Pineapple Brown Sugar Chicken

I’m all about meals that bring a little sweetness to the table, and this one does it perfectly. The pineapple and brown sugar make a glossy, tangy sauce that tastes like something you’d get from takeout, only fresher and easier. The slow cooker does all the work while the chicken soaks up those tropical flavors, and by the time it’s ready, dinner practically serves itself. It’s one of those recipes that makes the house smell amazing and always gets everyone asking for seconds.

7. Crockpot Turkey Pot Pie

I love turning holiday leftovers into something new and cozy, and this recipe does that in the best way. It’s rich, creamy, and full of comforting flavors, with the stuffing on top soaking up all that goodness as it cooks. Everything goes right into the slow cooker, so it’s simple to throw together, and by the time it’s done, you’ve got a warm, hearty meal that tastes like it took all day. It’s my favorite kind of easy comfort food.

8. Dumpling Bake with Red Curry Sauce

This dish is one of my favorite ways to take something simple like frozen dumplings and turn it into a full, flavorful meal. The red curry sauce gives everything a rich, slightly spicy kick, and the coconut milk makes it silky and comforting. It all bakes together in one dish, and the dumplings come out golden on the edges and perfectly coated in sauce. It’s quick, fun to make, and tastes like a cozy takeout night at home.

9. Crockpot Pot Roast

There’s something so comforting about a meal that cooks all day and fills the house with the best smell. This one’s my go-to when I want something hearty and hands-off. The slow cooker does all the work, turning the beef into something tender and flavorful while the veggies soak up all that rich broth. By dinner time, it’s melt-in-your-mouth good and perfect for piling over mashed potatoes or scooping up with a slice of crusty bread.

10. Loaded Potato Soup

This soup is one of those cozy meals that always hits the spot. It’s creamy, cheesy, and full of hearty potato goodness, with just the right amount of smoky flavor from the bacon. I love that it all comes together in one pot, which means less cleanup and more time to just enjoy a warm bowl of comfort. It’s the kind of dinner that makes everyone happy, especially on a chilly night.

Servings: 6

Ingredients:

4–5 large russet potatoes, peeled and cubed (about 2 ½–3 pounds / 1.1–1.4 kg)
1 cup cooked and crumbled bacon, plus extra for topping
4 tablespoons unsalted butter
½ large yellow onion, diced
2 cloves garlic, minced
¼ cup all-purpose flour
2 cups milk
3 cups chicken broth
1 cup shredded cheddar cheese, plus extra for topping
¾ cup sour cream, plus extra for topping
Salt and black pepper, to taste
Green onions, chopped, for topping

Instructions:

Bring a large pot of salted water to a boil. Add the cubed potatoes and cook for 8–10 minutes, until they’re fork-tender. Drain and set aside.
In the same pot, melt the butter over medium-high heat. Add the diced onion and cook for 2–3 minutes until soft and translucent. Stir in the garlic and cook for another minute.
Sprinkle in the flour and stir well. Cook for 1–2 minutes to form a roux.
Slowly pour in the chicken broth and milk, whisking as you go. Season with salt and pepper to taste. Bring the mixture to a gentle boil.
Return the cooked potatoes to the pot and lightly mash some of them with a potato masher for a thicker texture.
Stir in the bacon, cheddar cheese, and sour cream. Simmer for 1–2 minutes until everything is heated through and creamy.
Remove from the heat and serve hot with your favorite toppings like extra cheese, bacon, sour cream, or green onions.

11. Crockpot Chicken and Gravy

This meal is my idea of pure comfort food. It’s creamy, flavorful, and so easy to make that it practically cooks itself. The chicken turns out perfectly tender, and the sauce is rich and savory with that ranch flavor everyone loves. I like to pile it over mashed potatoes, but it’s just as good with rice or biscuits. It’s one of those simple dinners that never disappoints and always feels like a warm hug at the end of a long day.

Servings: 4

Ingredients:

4 Chicken breasts
5 oz. cream of chicken soup
1 ranch seasoning mix
1 cup chicken broth or water

Instructions:

Place the chicken breasts in the bottom of your Crock-Pot.
Sprinkle the ranch seasoning over the top, then add the cream of chicken soup and your choice of chicken broth or water.
Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours until the chicken is tender.
Once the chicken is fully cooked and easy to pull apart, shred it using two forks or a hand mixer right in the slow cooker.
Stir everything together until well combined and creamy.
Serve the shredded chicken over mashed potatoes and enjoy every cozy bite!

12. Crockpot Dill Pickle Sloppy Joes

I have a soft spot for recipes that put a fun twist on the classics, and this one is such a good example. The dill pickles give that tangy kick that makes every bite pop, and the slow cooker makes it all come together with almost no effort. By the time it’s ready, the beef is saucy, cheesy, and full of flavor. I love serving it on soft buns with a few extra pickles on top for that perfect crunch.

13. Crockpot Dr. Pepper Pork Chops

I love how simple this recipe is, but it still tastes like something special. The slow cooker makes the pork so tender it practically falls apart, and the sauce is rich, sweet, and smoky with just the right amount of tang. The Dr. Pepper adds this deep caramel flavor that takes it to the next level. It’s one of those easy dinners that makes the whole house smell amazing and always gets rave reviews at the table.

GET THE RECIPE

14. Turkey Taco Soup

This is one of my go-to dinners when I want something quick, cozy, and full of flavor. It’s creamy, a little spicy, and so satisfying without being heavy. I love how everything comes together in one pot, and the cream cheese gives it the perfect rich texture. It’s great for busy nights when I want a warm meal that feels comforting but doesn’t take much effort at all.

Servings: 4

Ingredients:

1 lb ground turkey
1 whole onion, diced
8 oz cream cheese, cubed
8 oz Rotel diced tomatoes and chilies
1 tbsp garlic salt
1 tbsp ground cumin
2 tbsp taco sauce
2 tbsp cilantro (for garnish)
2 tbsp cheese (for garnish)

Instructions:

In a large pot, cook the ground turkey with the diced onion until the meat is browned and the onion is soft and translucent.
Add the cream cheese and stir occasionally until it’s fully melted and blended in.
Mix in the diced tomatoes, green chilies, garlic salt, ground cumin, and taco sauce, stirring until everything is well combined.
Let the mixture heat through, then top with cilantro and cheese before serving.

15. Broccoli Cheddar Soup

This soup is one of those meals that feels like a warm hug in a bowl. It’s creamy, cheesy, and packed with veggies, which makes it both comforting and a little wholesome at the same time. I love how easy it is to throw everything into one pot and let it simmer until the broccoli is tender and the cheese melts into that silky, rich texture. It’s perfect for chilly nights or anytime I’m craving something cozy and satisfying.

Servings: 3

Ingredients:

1 head of broccoli, chopped
1 carrot, grated
1 cup heavy cream
2 tablespoons butter
2 cloves garlic, minced
Salt and pepper to taste
1 cup shredded cheddar cheese
2 ½ cups vegetable or chicken broth
1 potato (diced)

Instructions:

In a large pot, melt the butter over medium heat. Add the minced garlic and sauté for a few minutes until fragrant.
Pour in the heavy cream and bring to a simmer.
Add the vegetable or chicken broth and bring to a simmer.
Add the chopped broccoli, potato and grated carrot to the pot. Cook for about 25-30 minutes, or until the broccoli is tender.
Stir in the shredded cheddar cheese until melted and well combined.
Season with salt and pepper to taste.
Serve hot, garnished with extra shredded cheese if desired.

16. Crockpot Soy Honey Garlic Chicken

I love how this recipe brings big flavor with almost no effort. The sauce is the perfect balance of sweet, salty, and garlicky, and the slow cooker makes the chicken so tender it just falls apart. It’s one of those meals that tastes like takeout but feels even better because you barely had to do anything. I like serving it over rice with a sprinkle of sesame seeds for a simple, delicious dinner that everyone always loves.

17. Crockpot Taco Soup

This recipe is one of my favorite ways to make dinner feel hearty and fun without a lot of work. It’s loaded with flavor from the spices and has that cozy, Tex-Mex vibe that everyone loves. I like that the slow cooker does all the heavy lifting while the kitchen fills with the most amazing smell. By the time it’s ready, the chicken is tender, the broth is rich, and all that’s left to do is pile on the toppings and dig in.

18. Crockpot Rump Roast

This meal is one of those classic comfort dinners that never disappoints. The slow cooker makes the roast tender and juicy, and the potatoes and carrots soak up all those rich, savory flavors while it cooks. I love how easy it is to toss everything in and let it do its thing all day. By dinner time, the house smells incredible and there’s a hearty, home-cooked meal waiting with almost no effort on my part.

19. Instant Pot Chicken Noodle Soup

I love how fast and comforting this recipe is, especially on chilly days or when someone’s feeling under the weather. The Instant Pot does all the work, turning simple ingredients into a warm, flavorful soup that tastes like it simmered all afternoon. It’s loaded with tender chicken, veggies, and noodles, and it always hits the spot. It’s one of those easy, feel-good meals I never get tired of making.

Servings: 4-6

Ingredients:

1 lb skinless, bone-in chicken thighs (about 4–5 thighs)
1 tbsp olive oil
1 small onion, diced
1 tsp garlic powder
2 carrots, sliced
2 celery stalks, sliced
6½ cups chicken broth
2 cups dry fusilli pasta
1 tsp salt
½ tsp black pepper
½ tsp dried thyme or parsley

Instructions:

Set the Instant Pot to Sauté and heat the olive oil. Add the diced onion, carrots, and celery, cooking for 2–3 minutes until slightly softened.
Thinly slice the chicken thighs, being careful around the bones. Add the sliced chicken, bones, chicken broth, salt, pepper, thyme, and fusilli pasta to the pot. Stir well, making sure most of the pasta is submerged.
Secure the lid and set the valve to Sealing. Cook on High Pressure for 4 minutes.
Once the cooking time is done, carefully turn the valve to Venting for a quick release. Open the lid once the pressure has fully released.
Stir the soup and let it rest for 3–5 minutes to thicken slightly. Remove the bones and shred any loose meat back into the pot before serving.

20. Instant Pot Pork Lo Mein

I love how this meal comes together so quickly in the Instant Pot but still tastes like something you’d order from your favorite takeout spot. The pork gets perfectly tender, and the noodles soak up all that savory sauce with just the right balance of sweetness and spice. It’s packed with fresh veggies, full of flavor, and makes cleanup so easy since it all cooks in one pot. It’s one of those dinners that feels like a little midweek win every time I make it.

Servings: 4

Ingredients:

8 oz spaghetti
1 lbs. center pork
2 cups water
1 red Bell pepper
1 lbs. baby Bok choy
2 small carrots
1 yellow onion
4 cloves of garlic
3 tbsp dark soy sauce
2 tbsp Light soy sauce
1 tbsp hoisin sauce
1 tbsp Sesame oil
1 tbsp Mirin
Oil of your choice (vegetable oil, canola oil)
Salt, optional
Pepper, optional
Sesame seeds, optional

Instructions:

Wash all the produce thoroughly.
Cut the pork into small dice, then marinate it with half of the dark soy sauce and the sesame oil, mixing until well coated.
Set the Instant Pot to Sauté on high. Add 1 tablespoon of oil and let it heat up. Add the pork and cook until it’s golden brown on the outside. Remove the pork from the pot and set it aside.
Slice the onions, bok choy, carrots, and red bell pepper, and mince the garlic. Set everything aside.
Add the minced garlic to the Instant Pot and sauté for about 30 seconds until golden brown.
Pour the water into the pot and deglaze the bottom by scraping up any browned bits with a spatula.
Break the spaghetti in half and layer it in a crisscross pattern in the pot to help prevent sticking. Do not stir. Gently press the noodles down so they’re submerged in the liquid.
Close the Instant Pot lid, seal the valve, and pressure cook on high for 4 minutes.
When the cooking time is up, immediately release the pressure and let the noodles rest for an additional 4 minutes.
Open the pot and stir the noodles. Add the remaining dark soy sauce, light soy sauce, hoisin sauce, and mirin, stirring until everything is evenly coated.
Turn the Sauté setting back on high. Add the bok choy, red bell pepper, onions, carrots, and pork to the pot. Cook for 5–8 minutes, stirring often, until the vegetables reach your desired level of tenderness.
Garnish with sesame seeds and adjust the seasoning to taste.
Serve hot and enjoy.

21. Instant Pot Pulled Pork

I love how this recipe gives you all the flavor of slow-cooked pulled pork in a fraction of the time. The Instant Pot makes the meat so tender it practically falls apart, and the smoky seasoning gives it that rich, barbecue-style taste. It’s perfect for piling onto buns, serving with coleslaw, or just enjoying straight from the pot. It’s one of those easy meals that feels like a treat but takes hardly any effort at all.

Servings: 4-6

Ingredients:

1½ pounds pork shoulder steaks, left whole
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ cup chicken broth or water
½ cup plain BBQ sauce (for serving)

Instructions:

Pat the pork dry with paper towels, then season all sides with salt, pepper, smoked paprika, garlic powder, and onion powder.
Set the Instant Pot to Sauté and add olive oil. Sear the pork steaks for 2–3 minutes on each side, working in batches if needed. Press Cancel when finished.
Pour the chicken broth or water into the pot.
Secure the lid and set the valve to Sealing. Pressure cook on High for 60 minutes.
Allow the pressure to release naturally for 15–20 minutes, then quick release any remaining pressure.
Shred the pork using two forks. Drain any excess liquid, toss with BBQ sauce if you like, and serve.

22. Ratatouille Casserole

This dish is one of my favorite ways to pack in a bunch of fresh veggies while keeping dinner simple. Everything cooks together in one pan, and the herbs and tomato sauce bring out such warm, cozy flavors. I love how colorful it looks coming out of the oven, and it always feels light but still satisfying. It’s an easy meal that makes me feel like I’ve eaten something wholesome and homemade without spending all night in the kitchen.

Servings: 6

Ingredients:

1 eggplant, sliced
2 zucchinis, sliced
1 red pepper, diced
1 onion, thinly sliced
1 cup large button mushrooms, sliced
3 cloves garlic, minced
1/4 cup tomato sauce
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
Fresh basil for garnish

Instructions:

Preheat the oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the garlic and onion and sauté for about 2 minutes, until softened and fragrant.
Add the eggplant, zucchini, bell pepper, and mushrooms. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
Season with dried basil, oregano, salt, and pepper. Stir in the tomato sauce until everything is well coated.
Transfer the vegetable mixture to a casserole dish and spread it out evenly.
Bake for 25–30 minutes, or until the vegetables are tender and the top is lightly browned.
Garnish with fresh basil before serving.

23. Crockpot Beef Stroganoff

This is one of those cozy, all-day recipes that fills the house with the best smell. The beef turns out so tender, and the sauce gets rich and creamy with just the right amount of flavor from the mushrooms and sour cream. It’s pure comfort food and the kind of meal that feels like a hug after a long day. I love serving it over egg noodles for a simple, satisfying dinner everyone always enjoys.

24. Crockpot Cowboy Casserole

I love how easy and comforting this recipe is. It’s the kind of hearty meal that always hits the spot, packed with creamy sauce, melty cheese, and those golden tater tots on top. Everything cooks together in the slow cooker, so it’s basically effortless, and by the time it’s ready, dinner smells amazing. It’s one of those family favorites that disappears fast every single time I make it.

25. Crockpot Honey Garlic Soy Spareribs

I love how these ribs turn out fall-off-the-bone tender with almost no effort. The slow cooker does all the work while the honey, soy sauce, and garlic come together into the most delicious glaze. The smell while they’re cooking is incredible, and by the time they’re done, the ribs are sticky, sweet, and full of flavor. It’s one of those meals that feels special but is so simple to make.

GET THE RECIPE

26. Crockpot Mississippi Pork Roast

This recipe is one of those effortless meals that never fails to impress. The pork turns out melt-in-your-mouth tender, and the combination of ranch, gravy mix, and pepperoncini gives it the most amazing tangy, buttery flavor. It smells so good while it’s cooking that everyone starts asking when dinner will be ready. I love serving it over mashed potatoes or piled onto rolls for a comforting, easy dinner that always hits the spot.

Servings: 6-8

Ingredients:

3–4 lb pork shoulder (or pork butt), trimmed of excess fat
1 oz packet ranch seasoning mix
1 oz packet au jus gravy mix
½ cup unsalted butter (1 stick), cut into chunks
6–8 pepperoncini peppers (from a jar), plus 2 tbsp of the juice
½ cup water or broth if your slow cooker runs hot

Instructions:

Place the pork shoulder in the slow cooker.
Sprinkle the ranch seasoning and au jus mix evenly over the top, then add the butter chunks on top of the pork.
Arrange the pepperoncini around the pork and pour in 2 tablespoons of the brine.
Cover and cook on Low for 8 hours or High for 4–5 hours, until the pork is tender and easily falls apart.
Remove some of the juices, then shred the pork directly in the slow cooker.
Serve over rice, mashed potatoes, or on sandwich rolls.

27. Crockpot Mongolian Beef

This is one of my favorite takeout-style dinners to make at home because it’s so easy and full of flavor. The beef gets tender and juicy in the slow cooker, and the sauce turns into this rich, sweet, and savory glaze that’s completely irresistible. It tastes just like something you’d order from a restaurant, only better because you can make it right in your own kitchen. I love serving it over rice and watching everyone go back for seconds.

28. Crockpot Vegan Butternut Squash Soup

I love making this soup when I want something cozy, creamy, and totally effortless. The slow cooker does all the work, and the squash turns silky smooth with just the right touch of spice from the cumin and turmeric. The coconut milk gives it a hint of richness without feeling heavy, and it always smells amazing while it’s cooking. It’s the kind of simple, comforting meal that’s perfect for a chilly day and leaves you feeling warm and happy.

GET THE RECIPE

29. Crockpot Italian Wedding Soup

This is one of those soups that always feels like a warm, comforting hug in a bowl. It’s hearty enough to be a full meal but still light and full of fresh flavor. The slow cooker makes it so easy, and by the time it’s ready, the veggies are tender, the broth is rich, and the little meatballs soak up all that deliciousness. I love how simple it is to throw together, and it always tastes like it’s been simmering all day.

Servings: 6

Ingredients:

½ lb (225 g) small frozen meatballs (beef or turkey)
8 cups chicken broth
2 carrots, peeled and sliced
2 celery stalks, sliced
½ cup small pasta (like orzo)
4 oz fresh spinach (about 2 cups), roughly chopped
1 tsp dried Italian seasoning
½ tsp garlic powder
Salt and pepper to taste

Instructions:

Add the meatballs, broth, carrots, celery, Italian seasoning, garlic powder, salt, and pepper to the slow cooker.
Cover and cook on Low for 4–5 hours or High for 2–3 hours, until the vegetables are tender and the meatballs are heated through.
Stir in the pasta and cook on High for 20–30 minutes, or until the pasta is tender.
Add the chopped spinach and stir until wilted, about 2–3 minutes.
Adjust seasoning to taste. Ladle into bowls and serve warm.

30. Crockpot White Chicken Chili

This recipe is one of my favorite cozy meals to make when the weather cools down. It’s creamy, flavorful, and has just the right amount of mild spice to warm you up without being too heavy. The slow cooker makes it so easy, and by the time it’s ready, the chicken is perfectly tender and the broth is rich and comforting. It’s one of those dinners that everyone loves and always ends up in my regular meal rotation.

31. Thai Coconut Chicken Soup

I love making this soup when I’m craving something warm, bright, and full of flavor. The coconut milk makes it creamy and comforting, while the lime and curry paste give it that fresh, zesty kick. It comes together quickly in one pot, and the aroma alone is enough to make everyone wander into the kitchen to see what’s cooking. It’s light but still satisfying, and it always feels like a little bowl of sunshine on the table.

Servings: 2-3

Ingredients:

1⅔ cups coconut milk (400 ml)
10 oz chicken breast, diced (300 g)
½ tablespoon green curry paste
1-inch piece of fresh ginger, thinly sliced (2–3 cm)
1½ cups sliced mushrooms (200 g)
2 tablespoons lime juice (30 ml)
1 stalk lemongrass, optional
Salt, to taste
Optional garnish: chopped fresh cilantro or lime wedges

Instructions:

Cut the chicken breast into small bite-sized pieces and set them aside.
In a medium pot, pour in the coconut milk and ¾ cup (200 ml) of water.
Add the green curry paste and sliced ginger, then bring the mixture to a gentle boil over medium heat while stirring to dissolve the paste.
Stir in the chicken pieces and mushrooms, then let the soup simmer for about 10 minutes until the chicken is cooked through and the mushrooms are tender.
Mix in the lime juice and add salt to taste, removing the lemongrass stalk if you used one.
Ladle the hot soup into bowls, garnish with fresh cilantro or lime wedges, and serve right away.

32. Butter Chicken

I love making this dish when I’m in the mood for something rich, creamy, and full of flavor. The sauce is velvety and packed with spices that make the whole kitchen smell amazing while it cooks. It’s one of those meals that feels comforting and a little indulgent at the same time, and it’s surprisingly easy to pull together in one pan. I like serving it with warm naan or a scoop of rice to soak up every bit of that delicious sauce.

Servings: 6

Ingredients:

1 medium onion chopped
1 tablespoon ginger minced
1 tablespoon garlic minced
2 lbs boneless Chicken
2 tablespoon Olive Oil, divided
1 tablespoon cayenne pepper, divided
2 teaspoon Salt, divided
1 tablespoon lemon juice
1 tablespoon kasuri methi (Dried fenugreek leaves)
½ teaspoon turmeric
1 teaspoon garam masala (All spices mix)
1 Cinnamon stick
6 tomatoes diced
4 tablespoon butter + 1 tablespoon butter
1 cup Greek yoghurt
100 ml cream
10-12 blanched Almonds

Toppings:

1 tablespoon butter for topping
Cream for topping
Fresh coriander

Instructions:

In a large bowl, add boneless chicken cut into cubes. Add 1/2 tbsp cayenne pepper, 1 tsp salt, and 1 tbsp lemon juice to the chicken. Mix the spices with the chicken well, then wrap it up. Let the chicken rest for at least an hour.
Heat a deep pan with 1 tablespoon of olive oil. Once the oil heats up, add 1 medium chopped onion, garlic, ginger, and a broken cinnamon stick. Cook for 3-4 minutes on medium-high heat until the onion softens and turns a light golden color.
Add 6 diced tomatoes and cook until they soften. Then add 10-12 blanched almonds, 1/2 tbsp cayenne pepper, 1 tsp all-spices mix, 1 tsp salt, and 1/2 tsp turmeric. Mix well until the ingredients combine and form a paste. Once it starts turning into a paste, remove the pan from the stove.
Let the tomato mixture rest for 5 minutes to cool down, then blend it in a blending jar until smooth.
Wipe out the deep pan and add 1 tbsp olive oil and 1 tbsp butter. Once the oil and butter mixture gets hot, add the chicken to the pan. Cook for 15 minutes until the chicken starts to dry out. Remove the chicken from the pan.
In the same pan, sift the tomato mixture into the pan to remove tomato skin or any large particles. Add 2 tbsp butter to the mixture over medium heat. Stir until the butter melts into the mixture.
Add 1 cup Greek yogurt and 100 ml thick cream. Mix well until the mixture takes on a yellowish tone. Add the cooked chicken cubes and mix until combined.
Add 2 more tbsp butter to the mixture. Cook for 3-4 minutes, then sprinkle dried fenugreek leaves on top, rubbing them between your hands before adding. Mix well, turn off the heat, and remove the pan from the stove. Optional: add small cubes of butter, chopped fresh coriander, and cream as toppings. Serve with naan, roti, or rice.

I hope you found a few new recipes to make those busy nights a little easier. I love how one pot dinners can turn simple ingredients into something that feels comforting and homey without leaving a mess behind. It’s proof that you don’t need a sink full of dishes to make a meal everyone will love.

Leave a Reply Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.