Butter chicken has become the poster child of Indian curries worldwide. People enjoy the dish for its mildly sweet flavour, which is more palatable for foreign palates unaccustomed to spicy cuisines. However, its creamy texture is much loved in India as well – but cooking it can sometimes be an intensive process, especially for special occasions like an Easter brunch. For such days, here’s the one-pot butter chicken recipe, ideal for party hosting. The one-pot butter chicken is a streamlined version that focuses on convenience, cooking the chicken and sauce together. The traditional recipe is a multi-step process that involves long marination, char-grilling the chicken (often in a tandoor), and preparing the makhani separately. Both maintain the trademark creamy, rich texture, but the traditional recipe boasts a smokier chicken. However, one-pot butter chicken is quicker, requires minimal cleanup, and is ideal for beginners. If making butter chicken for a party, you can cook the dish in advance (2-3 hours ahead). The flavours deepen as it sits. Simply reheat at the time of serving. However, add a splash of water/cream while reheating to ensure the gravy is smooth and not too thick. For an Easter brunch, serve it with pav so people can scoop and share.