Creamy Butter Chicken with Rice and Cheesy Garlic Naan

This hearty butter chicken recipe is a true crowd-pleaser, perfect for a family dinner or leftovers the next day. Tender chicken thighs are seasoned with garam masala and curry powder, then simmered in a buttery tomato cream sauce. Served over fluffy jasmine rice and topped with a drizzle of yogurt and fresh cilantro, every bite is warm and comforting.

Pair it with cheesy garlic naan for a complete meal that feels special but comes together easily. The double portions mean you can feed a crowd or save some for later-either way, it’s a win!

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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

teaspoon (tsp) SaltView 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) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. In a medium pot (use a large pot for 8 servings), combine rice, 2¼ cups water (4½ cups for 8) 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 TBSP butter (4 TBSP for 8 servings) in a small microwave-safe bowl; cover with plastic wrap. Microwave until melted, 30 seconds. Add half the garlic powder (you’ll use the rest later) 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 (use a second large pot for 8 servings). Add chicken in a single layer and season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 6-8 minutes (8-10 minutes for 8). 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 (1¼ cups for 8 servings). Stir to combine. Cook, stirring occasionally, until sauce has thickened, 2-3 minutes. Remove from heat. Add 3 TBSP butter and ½ tsp sugar (6 TBSP butter and 1 tsp sugar for 8); 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 cheesy garlic naan until cheese melts and naan are toasted, 3-4 minutes. TIP: The broiler is powerful; watch 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 thighs?

Yes, you can substitute diced chicken breast, but thighs stay juicier and more flavorful. Adjust cooking time as needed.

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.

Can I make this dairy-free?

You can substitute the butter with a dairy-free alternative, use a plant-based cream sauce and omit the cheese or use vegan cheese. The yogurt can be replaced with a dairy-free yogurt.