Indian-Style Butter Chicken & Rice
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Indian-Style Butter Chicken & Rice

Indian-Style Butter Chicken & Rice

2x the delicious portions!

Warm your heart (and belly) with our Indian-inspired butter chicken! You’ll sizzle chicken thighs with earthy garam masala and curry powder, then simmer in a buttery tomato sauce. Ladle it all over a bed of fluffy rice, then drizzle with yogurt and sprinkle with cilantro for a tangy-herbaceous finish, and serve with cheesy garlic pitas on the side.

This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.

Tags:
Easy Prep
Family Friendly
New
Allergens:
Milk
Sesame
Wheat

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time5 minutes
DifficultyMedium

Ingredients

serving amount

1.5 cup

Jasmine Rice

¼ ounce

Cilantro

2 teaspoon

Garlic Powder

20 ounce

Diced Chicken Thighs

2 teaspoon

Garam Masala

1 tablespoon

Curry Powder

2 unit

Tomato Paste

2 unit

Veggie Stock Concentrate

1 ounce

Vidalia Onion Paste

2 unit

Chicken Stock Concentrate

4 ounce

Cream Sauce Base

(Contains Milk)

2 unit

Pita Bread

(Contains Sesame, Wheat)

½ cup

Mozzarella Cheese

(Contains Milk)

4 tablespoon

Yogurt

(Contains Milk)

Not included in your delivery

Salt

Pepper

2 teaspoon

Cooking Oil

½ teaspoon

Sugar

5 tablespoon

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories910 kcal
Fat35 g
Saturated Fat16 g
Carbohydrate97 g
Sugar10 g
Dietary Fiber1 g
Protein42 g
Cholesterol200 mg
Sodium1470 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Small Bowl
Plastic Wrap
Large Pan
Baking Sheet

Instructions

Cook Rice
1

• Wash and dry produce. • In a medium pot (large pot for 8 servings), combine rice, 21⁄4 cups water (41⁄2 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.

Prep
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.

Cook Chicken
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.

Make Sauce
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 3⁄4 cup water (11⁄4 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 1⁄2 tsp sugar (6 TBSP butter and 1 tsp sugar for 8); stir until butter has melted. Cover to keep warm.

Make Garlic Pitas
5

• Adjust rack to top position and heat broiler to high. Place pitas on a baking sheet. Spoon garlic butter over tops and sprinkle with mozzarella. • Broil garlic pitas until cheese melts and pitas are toasted, 3-4 minutes. TIP: The broiler is a powerful tool! Keep an eye on the pitas to prevent them from burning.

Finish & Serve
6

• Quarter cheesy garlic flatbreads. • Fluff rice with a fork. Divide rice between bowls and top with butter chicken. Drizzle with yogurt. Garnish with cilantro. Serve with cheesy garlic flatbreads on the side.

Chicken is fully cooked when internal temperature reaches 165°.