Easy Butter Chicken with Rice and Cheesy Garlic Naan

Warm your heart and belly with this comforting Indian-inspired butter chicken. Juicy chicken thighs are simmered in a buttery tomato sauce infused with aromatic garam masala and curry powder, then ladled over a bed of fluffy jasmine rice. A drizzle of yogurt and a sprinkle of fresh cilantro add a tangy, herbaceous finish.

Serve with cheesy garlic naan on the side for a complete meal that’s perfect for busy weeknights. This recipe makes generous portions, so you can enjoy it for dinner and have leftovers for lunch the next day.

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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, 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 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 cheesy garlic naan until cheese melts and naan are toasted, 3-4 minutes. 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 thighs?

Yes, you can substitute diced chicken breast, but note that dark meat stays juicier and more flavorful in this dish.

How do I store leftovers?

Store leftover 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 plant-based alternative, use dairy-free yogurt and cream sauce base and omit the mozzarella or use a dairy-free cheese.