Chicken Makhani with Basmati Rice and Garlic Naan

Name: Chicken Makhani with Basmati Rice and Garlic Naan
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 pound chicken breast (boneless, skinless, cut into 1-inch cubes); 2 tablespoon olive oil; 1 yellow onion (large, finely chopped); 6 clove garlic (minced); 1 tablespoon fresh ginger (grated); 1.5 teaspoon ground cumin; 1 teaspoon ground coriander; 0.5 teaspoon turmeric powder; 0.5 teaspoon garam masala; 0.25 teaspoon cayenne pepper; 1 can crushed tomatoes; 1 can full-fat coconut milk; 1 cup vegetable broth; 1 teaspoon salt; 0.5 teaspoon black pepper; 1.5 cup basmati rice (uncooked); 3 cup water; 6 piece naan bread; 2 tablespoon butter (melted); 0.25 cup fresh cilantro (chopped)

A rich and creamy Indian chicken curry with tender pieces of chicken breast simmered in a spiced tomato gravy, served alongside fluffy basmati rice and warm garlic naan.

Prep: 20 min
Cook: 40 min
Total: 1 hr
Servings: 6
Cuisine: Indian
Difficulty: Medium

Dietary

Nut-Free
High-Protein
Halal

Ingredients

2 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
2 tablespoon olive oil
1 yellow onion (large, finely chopped)
6 clove garlic (minced)
1 tablespoon fresh ginger (grated)
1.5 teaspoon ground cumin
1 teaspoon ground coriander
0.5 teaspoon turmeric powder
0.5 teaspoon garam masala
0.25 teaspoon cayenne pepper
1 can crushed tomatoes
1 can full-fat coconut milk
1 cup vegetable broth
1 teaspoon salt
0.5 teaspoon black pepper
1.5 cup basmati rice (uncooked)
3 cup water
6 piece naan bread
2 tablespoon butter (melted)
0.25 cup fresh cilantro (chopped)

Instructions

Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken breast cubes and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
Add the remaining 1 tablespoon olive oil to the same pot. Sauté the yellow onion until softened, about 5 minutes. Add 4 cloves minced garlic and fresh ginger, cooking for another 1 minute until fragrant.
Stir in the ground cumin, ground coriander, turmeric powder, garam masala, and cayenne pepper. Cook for 1 minute, stirring constantly, until spices are fragrant.
Pour in the crushed tomatoes, full-fat coconut milk, and vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes to allow flavors to meld.
Return the cooked chicken to the pot. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Simmer for an additional 10 minutes, uncovered, allowing the sauce to thicken slightly. Remove from heat.
While the curry simmers, cook the basmati rice. Combine 1 1/2 cups uncooked basmati rice and 3 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Fluff with a fork.
Preheat oven to 350 degrees Fahrenheit. In a small bowl, combine 2 tablespoons melted butter and 2 cloves minced garlic. Brush this mixture over 6 pieces naan bread. Warm the naan in the oven for 2-3 minutes, or until soft and slightly golden.
Serve the Chicken Makhani over basmati rice, with warmed garlic naan on the side. Garnish with chopped fresh cilantro, if desired.

Notes

Leftovers can be stored in airtight containers in the refrigerator for up to 3 days and reheat beautifully in the microwave. If you prefer more heat, add an extra pinch of cayenne pepper.

Nutrition (per serving)

Calories: 884
Protein: 50.8 g
Carbohydrates: 104.4 g
Fat: 28.2 g
Fiber: 9.7 g
Sodium: 1684 mg
Saturated Fat: 15.2 g
Sugar: 15.6 g
Cholesterol: 117 mg