Indian-Style Butter Chicken & Rice

🥘 Ingredients

• butter
  10 tbsp
• chicken stock concentrate
  4 unit
• cilantro
  ½ oz
• cooking oil
  2 tsp
• cream sauce base
  8 oz
• curry powder
  2 tbsp
• diced chicken thighs
  40 oz
• garam masala
  4 tsp
• garlic powder
  8 tsp
• jasmine rice
  3 c
• mozzarella cheese
  1 c
• pepper
• pita bread
  4 unit
• salt
• sugar
  1 tsp
• tomato paste
  4 unit
• veggie stock concentrate
  4 unit
• vidalia onion paste
  2 oz
• yogurt
  1/2 c

🍳 Cookware

• medium pot
• large pan
• baking sheet

1. 

   1

   Wash and dry produce. In a medium pot , combine jasmine rice , 2 1/4 cups water (4 1/2 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, ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 3 c, salt
2. 

   2

   While rice cooks, place 2 TBSP butter 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 .

   butter: 10 tbsp, garlic powder: 4 tsp, cilantro: ½ oz
3. 

   3

   Open package of diced chicken thighs * and drain off any excess liquid. Heat a large drizzle of cooking oil in a large 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, ⏱️ 8 minutes (8-10 minutes for 8). Reduce heat to medium.

   diced chicken thighs: 40 oz, cooking oil: 2 tsp, salt, pepper
4. 

   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 concentrate , and chicken stock concentrate . Cook, stirring, until chicken is evenly coated, ⏱️ 30 seconds . Add cream sauce base and 3/4 cup water (1 1/4 cups for 8 servings). Stir to combine. Cook, stirring occasionally, until sauce has thickened, ⏱️ 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.

   garam masala: 4 tsp, curry powder: 2 tbsp, garlic powder: 4 tsp, tomato paste: 4 unit, vidalia onion paste: 2 oz, veggie stock concentrate: 4 unit, chicken stock concentrate: 4 unit, cream sauce base: 8 oz, sugar: 1 tsp
5. 

   5

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

   pita bread: 4 unit, mozzarella cheese: 1 c
6. 

   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.

   yogurt: 1/2 c
7. 7

   **Chicken is fully cooked when internal temperature reaches 165°.**