One Pot Butter Chicken Chili

There’s something so crave worthy about Indian food. Whether it’s the creamy, thick sauces meant to be dipped in naan or poured over rice, I’m always certain to be leaving with some satisfied taste buds and a (very) full stomach. I wanted to create a dish inspired by the flavors and texture of Indian cuisine but with a lightened up, veggie filled take. So, I bring you this One Pot Butter Chicken Chili to get some of that Indian food fix while keeping it quick, hearty, and wholesome for a perfect weeknight meal! And some epic leftovers.

One Pot Butter Chicken Chili

Gluten-Free. Makes 4-5 Servings.


  • 1 lb chicken thighs
  • 1 Tbsp avocado oil or olive oil
  • 1 onion, diced
  • 2 cups carrots, chopped (about 4 large carrots)
  • 2 tbsp chili powder
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp allspice
  • 3 garlic cloves
  • 1 tsp turmeric
  • 1 tbsp blackstrap molasses
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 can tomato paste
  • 1 cam full fat coconut milk
  • 1 cup water
  • 1 Tbsp ground flax seeds
  • 2-3 handfuls of kale
  • Pita bread or basmati rice (optional)


Over medium-high heat, add the oil and the chicken into a large pot and cook until the outside of the chicken is golden, then transfer the chicken to a bowl (it’s okay if the chicken is not fully cooked through- we will add it back to cook in just a bit!). In the same pot you cooked the chicken (no need to clean it), add the onion and carrots. Let cook until the onion has slightly browned and the carrots sightly soften.

Meanwhile chop the partially cooked chicken into bite size pieces and then add back into the pot. Add in the garlic, spices, and molasses and let the flavors blend together with the vegetables for about 1 or 2 minutes. Add in the tomato paste and 1 cup water, stir went to create a smooth but thick consistency. Cover the pot and let simmer on low for 10 minutes.

Once simmered, taste and adjust the seasonings as needed. Pour in a can of full fat coconut milk and add the ground flax seed (this duo will make for a creamy thickened sauce!). Let the mixture come to a simmer and just before you turn the heat off, add the kale and give the chicken chili a good stir – the kale will wilt within a minute. Best if served warmed with pita bread or rice (basmati rice pairs great here). Store in an airtight container in the fridge for up to four days.