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One-pan butter chicken rice
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Healthy one-pan butter chicken with chicken breasts, veggies, and brown rice for a simple and nutritious twist on a classic dish.
Ingredients:
  • 2 ½ cups Greek Style Natural Yogurt
  • 2 cloves garlic, finely grated
  • 4cm piece fresh ginger, finely grated
  • 2 tsp garam masala
  • 5.00 gm ground cumin, plus extra for raita
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 66.60 gm tomato paste
  • 500g chicken breast fillets, roughly chopped
  • 18.20 gm pure olive oil
  • 60.00 gm salted butter
  • 1 brown onion, sliced
  • 1 ½ cups basmati rice
  • 750ml (3 cups) salt reduced chicken stock
  • 150g broccoli florettes
  • 150g cauliflower florettes
  • Mango chutney, to serve
  • ¼ cup mint leaves, roughly chopped
  • 1 lebanese cucumber, coarsely grated
  • 21.00 gm lemon juice
Instructions:
  • Prepare the raita by combining yoghurt, cucumber, mint, lemon juice, and cumin in a bowl. Mix well, season to taste, cover, and chill until needed.
  • In a bowl, mix together 125g (½ cup) yogurt, garlic, ginger, garam masala, cumin, coriander, turmeric, and tomato paste. Add the chicken and toss until well coated. Refrigerate for 1 hour to marinate.
  • In a large, deep frying pan over medium-high heat, heat half of the oil and half of the butter until sizzling. Sauté the onion until golden, about 2-3 minutes, then set aside. Add the cauliflower and cook until golden, about 3 minutes, then combine with the onion. Transfer to a plate.
  • Drizzle remaining oil and butter in the pan over medium heat. Add chicken with marinade, stirring until sealed on all sides, about 3-4 minutes. Return onion and cauliflower to the pan, mix in rice, then pour in the stock. Bring to a boil over high heat, then reduce to low and simmer covered for 10 minutes.
  • Combine the broccoli and remaining yogurt, stirring well. Simmer over low heat for an additional 5 minutes until the rice is tender and the chicken is cooked through. Remove from heat, cover, and let it rest for another 5 minutes.
  • Garnish with fresh coriander and serve with raita and mango chutney, if desired.

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