Butter Chicken with Cheesy Garlic Naan and Fluffy Rice

Warm your heart and belly with this comforting butter chicken dish. Tender chicken thighs are seasoned with garam masala and curry powder, then simmered in a buttery tomato cream sauce. Served over a bed of fluffy jasmine rice, it’s a satisfying meal that comes together quickly.

Drizzle with yogurt and sprinkle with fresh cilantro for a tangy, herbaceous finish. Pair it with cheesy garlic naan on the side for the ultimate Indian-inspired dinner.

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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

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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. In a medium pot, combine rice, 2¼ 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, 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, 30 seconds. Add tomato paste, Vidalia onion paste, veggie stock concentrates and chicken stock concentrates. Cook, stirring, until chicken is evenly coated, 30 seconds. Add cream sauce base and ¾ cup water. Stir to combine. Cook, stirring occasionally, until sauce has thickened, 2-3 minutes. Remove from heat. Add 3 tablespoons butter and ½ 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. TIP: The broiler is powerful; keep an eye on the naan 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 dark meat?

Yes, but dark meat stays juicier and adds more flavor to the sauce. If using breast, reduce cooking time slightly to avoid drying out.

Can I make this dish dairy-free?

Substitute butter with a plant-based alternative, use coconut cream instead of cream sauce base and skip the cheese or use dairy-free cheese.

How do I store leftovers?

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