Creamy Butter Chicken with Rice and Cheesy Garlic Naan

Warm your heart and belly with this Indian-inspired butter chicken! Tender chicken thighs are sizzled with earthy garam masala and curry powder, then simmered in a luscious buttery tomato sauce. Ladled over a bed of fluffy jasmine rice and finished with a drizzle of yogurt and fresh cilantro, every bite is a perfect balance of rich, tangy and herbaceous flavors.

This recipe makes generous portions, perfect for a satisfying family dinner or meal prep. Serve with warm, cheesy garlic naan on the side for an extra touch of indulgence. It’s a comforting dish that comes together quickly, bringing the vibrant tastes of South Asia to your table.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garam MasalaView ingredient guideLike ingredientDislike ingredient

1 ounce Vidalia Onion PasteView ingredient guideLike ingredientDislike ingredient

2 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

2 unit Naan BreadView ingredient guideLike ingredientDislike ingredient

20 ounce Diced Skinless Dark Meat ChickenView ingredient guideLike ingredientDislike ingredient

1.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. In a medium pot, combine rice, 2 1/4 cups water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, place 2 tablespoons butter in a small microwave-safe bowl; cover with plastic wrap. Microwave until melted, about 30 seconds. Add half the garlic powder and stir to combine. Set aside. Roughly chop cilantro.
3. Open package of chicken and drain off any excess liquid. Heat a large drizzle of oil in a large, preferably high-sided, pan over medium-high heat. Add chicken in a single layer and season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 6-8 minutes. Reduce heat to medium.
4. Add garam masala, curry powder and remaining garlic powder to pan with chicken. Cook, stirring, until fragrant, about 30 seconds. Add tomato paste, Vidalia onion paste, veggie stock concentrates and chicken stock concentrates. Cook, stirring, until chicken is evenly coated, about 30 seconds. Add cream sauce base and 3/4 cup water. Stir to combine. Cook, stirring occasionally, until sauce has thickened, 2-3 minutes. Remove from heat. Add 3 tablespoons butter and 1/2 teaspoon sugar; stir until butter has melted. Cover to keep warm.
5. Adjust rack to top position and heat broiler to high. Place naan on a baking sheet. Spoon garlic butter over tops and sprinkle with mozzarella. Broil until cheese melts and naan are toasted, 3-4 minutes. Watch closely to prevent burning.
6. Quarter cheesy garlic naan. Fluff rice with a fork. Divide rice between bowls and top with butter chicken. Drizzle with yogurt. Garnish with cilantro. Serve with cheesy garlic naan on the side.

Recipe Tips

FAQ

Can I use chicken breast instead of thighs?

Yes, you can substitute diced chicken breast, but be careful not to overcook as breast meat dries out faster. Cook until just done, about 5-7 minutes.

Can I make this dish dairy-free?

You can substitute the butter with a plant-based alternative, use dairy-free yogurt and cream sauce base and omit the mozzarella or use a dairy-free cheese.

How do I store leftovers?

Store the butter chicken and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.