Indian-Style Butter Chicken & Rice

🥘 Ingredients

• butter
  5 tbsp
• chicken stock concentrate
  2 packets
• cilantro
  1 bunch
• cooking oil
  2 tbsp
• cream sauce base
  2 packets
• curry powder
  1 tsp
• diced chicken thighs
  2 lbs
• garam masala
  1 tsp
• garlic powder
  2 tsp
• jasmine rice
  2 c
• mozzarella cheese
  1 c
• pita bread
  4 pieces
• sugar
  ½ tsp
• tomato paste
  2 tbsp
• veggie stock concentrate
  2 packets
• vidalia onion paste
  2 tbsp
• yogurt
  ½ cup

🍳 Cookware

• medium pot
• small bowl
• large pan
• baking sheet

1. 

   1

   jasmine rice cilantro garlic powder diced chicken thighs garam masala curry powder tomato paste veggie stock concentrate vidalia onion paste chicken stock concentrate cream sauce base pita bread mozzarella cheese yogurt cooking oil sugar butter

   jasmine rice: 2 c, cilantro: 1 bunch, garlic powder: 2 tsp, diced chicken thighs: 2 lbs, garam masala: 1 tsp, curry powder: 1 tsp, tomato paste: 2 tbsp, veggie stock concentrate: 2 packets, vidalia onion paste: 2 tbsp, chicken stock concentrate: 2 packets, cream sauce base: 2 packets, pita bread: 4 pieces, mozzarella cheese: 1 c, yogurt: ½ cup, cooking oil: 2 tbsp, sugar: ½ tsp, butter: 5 tbsp
2. 

   2

   Wash and dry all produce. In a medium pot , combine jasmine rice, 2¼ cups water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.
3. 

   3

   While rice cooks, place 2 TBSP butter in a small bowl ; cover with plastic wrap. Microwave until melted ⏱️ 30 seconds . Add half the garlic powder and stir to combine. Set aside. Roughly chop cilantro.
4. 

   4

   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. Add chicken in a single layer and season with salt and pepper. Cook, stirring occasionally, until browned and cooked through ⏱️ 8 minutes . Reduce heat to medium.
5. 

   5

   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 ¾ cup water. Stir to combine. Cook, stirring occasionally, until sauce has thickened ⏱️ 3 minutes . Remove from heat. Add remaining 3 TBSP butter and ½ tsp sugar; stir until butter has melted. Cover to keep warm.
6. 

   6

   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 ⏱️ 3 minutes . Keep an eye on the pitas to prevent them from burning.
7. 7

   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.