Butter Chicken Bowl with Sweetpotatoes
Created for the North Carolina SweetPotato Commission by: Bucket List Tummy, Sarah Schlichter MPH, RDN
Prep Time10 minutes mins
Cook Time25 minutes mins
Course: dinner, lunch, main, Main Course
Cuisine: Indian
Keyword: butter chicken, indian
Servings: 6
Calories: 723kcal
- 2 Tbsp. olive oil
- 2 Pounds boneless, skinless chicken thighs cut into 2-inch pieces
- 3 Tbsp. butter
- 1½ Tbsp. garlic minced
- 2 tsp. ginger minced
- ½ onion diced
- 2 medium sweetpotatoes cubed
- 1½ cups crushed tomatoes
- 2 tsp. garam masala
- 1 tsp. cumin (ground)
- 1 tsp. red chili powder
- 2 tsp. smoked paprika
- 1 tsp. turmeric
- 1 tsp. salt
- 1¼ cup coconut milk
- cilantro
- 1½ cups rice
- naan bread optional
Stovetop Directions
In a medium to the large pan, saute 1-2 tablespoons of olive oil over medium-high heat. Add your chicken thighs and season with salt and pepper.
Cook chicken thighs for 6-8 minutes, flipping halfway until both sides are golden and it is cooked through.
Remove chicken from pan and transfer to a plate or bowl to cool.
Using the same medium to large pan, melt butter over medium-high heat. Add garlic and ginger. Sautee for 2 minutes.
Add onion and sweetpotatoes. Cover pan and cook for 5-10 minutes, stirring occasionally, until sweetpotatoes start to soften. Make sure the sweetpotatoes aren’t cut too large or they will take longer to cook.
Add tomatoes and spices, stirring everything together. Bring to a simmer and continue to stir occasionally for 5-6 minutes. Add the heavy cream and chicken and continue to stir for 5-6 more minutes.
While the sauce is simmering, cook your rice according to the directions.
Serve chicken over rice and/or with naan bread. Enjoy!
Instant Pot Directions
Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
Add the butter. Once butter has melted, add garlic and ginger. Sautee for 1-2 minutes.
While still on the saute setting, add the onion, sweetpotatoes, canned tomatoes, and spices to the Instant Pot. Cook for 4-5 minutes.
Add the chicken thighs, water, and heavy cream, and stir everything together.
Put the instant pot lid on, close it, seal it (according to manufacturers directions), and set on “HIGH” for 5 minutes.
Let the pressure release naturally and remove the lid from Instant pot.
Garnish with cilantro, and serve over rice/with naan bread.
Nutrition Facts
Butter Chicken Bowl with Sweetpotatoes
Serving Size
1 1/5 of recipe
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Serving: 11/5 of recipe | Calories: 723kcal | Carbohydrates: 76g | Protein: 44g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 173mg | Sodium: 731mg | Potassium: 1311mg | Fiber: 7g | Sugar: 8g | Vitamin A: 14316IU | Vitamin C: 12mg | Calcium: 134mg | Iron: 7mg | Net Carbohydrates: 69g