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Easy butter chicken rice pilaf recipe
Easy butter chicken rice pilaf recipe
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Prep Time:
5 minutes
Cook Time:
35 minutes
Total Time:
40 minutes
Simplify and elevate your chicken dinner with a budget-friendly Butter Chicken Rice Pilaf. By swapping in tomato paste and a simmer sauce, this recipe offers the same delicious flavors at a lower cost. Introduce veggies like pumpkin and peas to stretch the meal further. Join the Savvy Dinner Plan for more budget-friendly recipes and tips.
Ingredients:
  • 36.80 gm vegetable oil
  • 500g chicken breast fillets, cut into 2cm pieces
  • 485g jar butter chicken simmer sauce
  • 1 brown onion, thinly sliced
  • 300g (1 1/2 cups) Indian Basmati Rice
  • 44.40 gm Simply Tomato Paste
  • 1 chicken stock cube, crumbled
  • ½ x 500g pkt diced butternut pumpkin
  • 60g pkt baby spinach
  • 80g (1/2 cup) frozen peas
  • 90g (1/3 cup) Greek style natural yoghurt
Instructions:
  • In a large, heavy-based frying pan over medium-high heat, warm 1 tbsp of oil. Cook chicken, stirring occasionally, for 3-4 minutes until browned and cooked through. Mix in 80ml (1/3 cup) simmer sauce until combined. Transfer to a heatproof bowl, cover, and keep warm. Wipe the pan clean.
  • In the same pan, heat the remaining oil over medium-high heat. Sauté the onion for 2-3 minutes until starting to brown. Add the rice and stir to coat. Mix in the tomato paste and add the remaining simmer sauce, stock cube, and 435ml (1 3/4 cups) water. Bring to a simmer, season, and stir in the pumpkin. Cover and simmer on low heat for 20 minutes until the rice is tender. Enjoy!
  • Mix spinach, peas, chicken, and any remaining juices into the pumpkin mixture. Simmer covered for 3-4 minutes until peas are tender and chicken is heated through. Serve with a dollop of yogurt on top.

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