Creamy Indian Butter Chicken with Basmati Rice and Roasted Broccoli

Tender chicken thighs simmered in a rich, creamy tomato and spice-infused sauce, served alongside fluffy basmati rice and perfectly roasted broccoli. An authentic and flavorful Indian favorite, ideal for meal prep.

• Prep: 25 min
• Cook: 35 min
• Total: 1 hr
• Servings: 6
• Cuisine: Indian
• Difficulty: Medium
• Cost: $4.67/serving

Dietary

• High-Protein
• Nut-Free
• Soy-Free
• Egg-Free
• High-Fiber

Tags

• comfort food
• spicy
• rich
• roast
• classic
• tangy

Ingredients

• 2 pound chicken thighs (boneless, skinless, cut into 1-inch pieces)
• 0.5 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 2 teaspoon garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 0.5 teaspoon cayenne pepper
• 1.5 teaspoon salt
• 0.5 teaspoon black pepper
• 6 tablespoon unsalted butter
• 1 yellow onion (medium, finely chopped)
• 4 garlic cloves (minced)
• 1 tablespoon fresh ginger (grated)
• 28 ounce canned crushed tomatoes
• 0.75 cup heavy cream
• 1.5 cup basmati rice (uncooked)
• 3 cup water
• 3 naan breads (large)
• 1 pound broccoli florets
• 1 tablespoon olive oil
• 3 tablespoon fresh cilantro (chopped)

Instructions

1. In a large bowl, combine the chicken thighs, plain Greek yogurt, lemon juice, 1 teaspoon garam masala, 1/2 teaspoon ground turmeric, 1/2 teaspoon ground cumin, cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to coat the chicken. Cover and refrigerate for at least 20 minutes, or up to 2 hours.
2. Preheat your oven to 400 degrees Fahrenheit. On a baking sheet, toss the broccoli florets with olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 15-20 minutes, or until tender-crisp. Set aside.
3. While the broccoli roasts, heat 2 tablespoons unsalted butter in a large skillet or Dutch oven over medium heat. Add the yellow onion and cook until softened, about 5-7 minutes.
4. Stir in the minced garlic cloves and grated fresh ginger. Cook for 1 minute until fragrant.
5. Add the marinated chicken to the skillet. Cook, stirring occasionally, until lightly browned on all sides, about 5-8 minutes.
6. Stir in the canned crushed tomatoes, remaining 1 teaspoon garam masala, 1/2 teaspoon ground turmeric, and 1/2 teaspoon ground cumin. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, until the chicken is cooked through.
7. Meanwhile, prepare the basmati rice. Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed basmati rice, 3 cups water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
8. Stir the heavy cream into the chicken mixture. Taste and adjust seasonings with salt and black pepper as needed. Simmer for another 2-3 minutes until heated through.
9. In a small microwave-safe bowl, melt the remaining 4 tablespoons unsalted butter. Stir in 1 minced garlic clove and 1 tablespoon chopped fresh cilantro (if using) to make garlic butter. Brush the mixture over both sides of the naan bread. Heat the naan in the microwave for 30 seconds, toast in the oven, or briefly pan-fry until warm and slightly crispy.
10. Serve the creamy Indian butter chicken hot over the basmati rice, with roasted broccoli on the side and garlic naan for dipping. Garnish with remaining fresh cilantro if desired.

Notes

Store leftover butter chicken, rice, and broccoli separately in airtight containers for up to 3 days. Reheat gently in the microwave or on the stovetop. Naan is best fresh but can be reheated in a toaster or oven.

Nutrition (per serving)

• Calories: 815
• Protein: 44.7 g
• Carbohydrates: 82.7 g
• Fat: 34.9 g
• Fiber: 10.3 g
• Sodium: 1366 mg
• Saturated Fat: 17.4 g
• Sugar: 11.5 g
• Cholesterol: 200 mg