Name: Epic Butter Chicken Bowl with Steamed Rice & Naan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 1 lb chicken breast or thighs, cut into bite-sized pieces; 1 tablespoon olive oil; 1 onion, chopped; 3 cloves garlic, minced; 1 tablespoon grated ginger; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon garam masala; 1 teaspoon turmeric; 1/2 teaspoon chili powder; 1/2 cup tomato puree; 1/2 cup heavy cream; 1/4 cup plain yogurt; 2 tablespoons butter; Salt and pepper to taste; 1 cup basmati rice; 2 cups water; 4 pieces naan (store-bought or homemade); Fresh cilantro, chopped (for garnish)

Epic Butter Chicken Bowl with Steamed Rice & Naan a rich and creamy butter chicken served with fragrant steamed rice and warm naan for a complete, comforting meal that brings all the flavors of Indian cuisine together. This dish is perfect for anyone craving a hearty, flavorful meal that’s both satisfying and easy to make at home.

Ingredients

1 lb chicken breast or thighs, cut into bite-sized pieces

1 tablespoon olive oil

3 cloves garlic, minced

1 onion, chopped

1 tablespoon grated ginger

1/2 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 cup tomato puree

1 teaspoon garam masala

1 teaspoon turmeric

1/2 cup heavy cream

1/4 cup plain yogurt

2 tablespoons butter

Salt and pepper to taste

1 cup basmati rice

2 cups water

4 pieces naan (store-bought or homemade)

Fresh cilantro, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Start by cooking the basmati rice: Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water. Bring to a boil, then reduce the heat to low and cover. Let it simmer for 15-20 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.

Heat the olive oil in a large skillet or pan over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.

Add the garlic and ginger to the pan and sauté for another 1-2 minutes until fragrant.

Stir in the cumin, coriander, garam masala, turmeric, and chili powder. Cook for 1-2 minutes to release the spices’ flavors.

Add the chicken pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.

Pour in the tomato puree, and then stir in the heavy cream, yogurt, and butter. Season with salt and pepper to taste. Let the sauce simmer for 10-12 minutes, stirring occasionally, until it thickens and the chicken is cooked through.

While the chicken is cooking, heat the naan according to the package instructions or warm it on a grill or skillet for a few minutes on each side until soft and slightly crispy.

Serve the butter chicken over a bed of steamed basmati rice, with warm naan on the side. Garnish with fresh cilantro.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Servings: 4 servings

Variations

Vegetarian Option: You can replace the chicken with paneer or tofu for a vegetarian version. Just make sure to cook the paneer until golden before adding the sauce.

Spicy Version: If you like things spicier, increase the chili powder or add a chopped fresh chili to the butter chicken for an extra kick.

Rice Alternatives: If you’re looking for a low-carb option, you could serve this dish with cauliflower rice instead of basmati rice.

Naan Alternatives: If you’re not into naan, this dish is also great with pita bread or even served with a simple green salad.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. The butter chicken and rice can be stored together.

Reheating: To reheat, I recommend microwaving the butter chicken in short bursts, stirring between each, or reheating on the stove over low heat with a splash of water to loosen up the sauce. Warm the naan in a skillet or in the oven to bring it back to its crispy, soft texture.

FAQs

Can I use boneless chicken thighs for this recipe?

Yes, boneless chicken thighs would work great for this dish! They tend to stay juicier than chicken breast and will add extra flavor to the sauce.

Can I make this recipe ahead of time?

Yes, you can make the butter chicken ahead of time. In fact, the flavors may deepen as it sits in the fridge. Just reheat and serve it with freshly made rice and naan.

Can I make this without heavy cream?

If you want a lighter version, you can replace the heavy cream with coconut milk or even a bit of evaporated milk. The flavor will be slightly different but still delicious.

Is this recipe spicy?

This recipe has a mild heat level due to the chili powder, but it’s not overwhelmingly spicy. You can adjust the spice level to your liking by adding more chili powder or fresh chili.

Can I freeze leftovers?

Yes, you can freeze the butter chicken and rice. Store them in an airtight container and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge and reheat as usual.

Conclusion

This Epic Butter Chicken Bowl with Steamed Rice & Naan is an incredibly satisfying meal that brings all the best elements of Indian cuisine to your table. It’s rich, flavorful, and perfect for a cozy dinner. The combination of creamy butter chicken, fragrant basmati rice, and soft naan is truly irresistible. I love how easy it is to make, and it’s one of those dishes that always leaves me coming back for more. Whether for a weeknight dinner or a special occasion, this recipe will undoubtedly become a favorite in your rotation.

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