Living on the road means we’re always on the lookout for one-pot wonders — meals that come together easily whether we’re cooking in the van or over a campfire. The fewer dishes, the better!
Indian food can seem a little intimidating at first — all those spices, right? But trust us, this Indian Butter Chicken is as easy as it gets. It’s one of those magical dishes that feels like you spent hours cooking, but it’s really just a quick, one-pot meal that turns out perfect every single time.
We first shared this recipe back in January 2017 (so we’re really throwing it back here), and it’s been a longtime favorite. Recently, we adapted it for van life — and honestly, I can’t believe we weren’t making it this way all along. A bag of frozen riced cauliflower turns it into a full, veggie-packed meal that’s cozy, creamy, and absolutely van life approved.
We can’t wait to try this one in the Dutch oven soon — but for now, it’s become a go-to comfort meal for cold nights and rainy campsites.
Why This Dish Is Perfect for Van Life:
- Pantry-friendly ingredients:
Canned tomatoes, coconut milk, and a few key spices make this simple to prepare without relying on refrigeration. - Big flavor, minimal effort:
A deeply satisfying meal that delivers rich flavor with easy prep and cleanup. - Great as leftovers:
The flavors only deepen with time, making it ideal for reheating the next day. - Warm and comforting anywhere:
Aromatic, creamy, and full of spice — the perfect way to make your van feel like home.
We hope you love this simple, soul-warming meal as much as we do. Let us know in the comments if you give it a try — we’d love to hear how it turns out in your kitchen (or van)!
Indian Butter Chicken
Serves: 4
Time from start to table: 45 minutes
Ingredients:
- 1 1/2 lbs boneless, skinless chicken thighs cut into bite-size pieces
- 2 tablespoons ghee or butter
- 1/2 yellow onion, finely chopped
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 bay leaf
- 2 teaspoons Garam Masala
- 1 teaspoon turmeric
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon cayenne (optional)
- 1/2 teaspoon cumin
- 1/2 teaspoon black pepper
- 8 oz can plain tomato sauce
- 14 oz can full-fat coconut milk
- Cilantro and lime wedges for garnish
- Bag of frozen riced cauliflower (regular rice is great with this, too)
Directions:
- Melt ghee or butter in a large sauté pan over medium-high heat. Add chicken, sprinkle with salt, and brown on each side, about 5 minutes. Remove from pan and set aside.
- Add onion and shallot to the same pan and sauté until translucent, just a couple of minutes.
- Add the garlic and ginger and sauté for a minute more.
- Stir in the bay leaf, Garam Masala, tumeric, salt, cayenne, cumin, and black pepper. Cook for another minute.
- Reduce heat to medium-low and stir in the tomato sauce and coconut milk and let simmer for about five minutes until thickened slightly. Keep stirring.
- Add the chicken pieces back to the pan and cook for about 10 more minutes, until no longer pink in the middle. It’s best if you let this simmer for another 20 minutes, adding the frozen riced cauliflower for the last 5 minutes.
- Once everything is done, plate up your chicken with lots of sauce, cilantro, and a squeeze of lime.
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