Butter Chicken with Rice and Veggies
A quick and flavourful butter chicken dish served with basmati rice and sautéed broccoli and orange pepper.
Equipment
- large skillet
- pot
- cutting board
- knife
Ingredients
Fat
- 30 g Butter (optional)
Grains
- 250 g Basmati Rice
Liquid
- 500 ml Water (optional)
Protein
- 600 g Chicken Thighs, boneless, skinless, cut into bite-sized pieces
Sauce
- 400 ml Butter Chicken Cooking Sauce
Vegetables
- 200 g Broccoli, cut into florets
- 150 g Orange Pepper, sliced
Instructions
- Rinse the basmati rice under cold water until the water runs clear. In a pot, combine the rice with 500 ml of water and a pinch of salt. Bring to a boil, then reduce the heat to low and cover. Cook for about 15 minutes or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.
- While the rice is cooking, heat a large skillet over medium heat. If using, add 30 g of butter and let it melt. Add the chicken thighs to the skillet and cook for about 8-10 minutes until browned and cooked through.
- Pour the 400 ml of butter chicken cooking sauce over the cooked chicken in the skillet. Stir to combine and let it simmer for 10 minutes, allowing the flavours to meld.
- In another pan, add a splash of water and sauté the broccoli florets and sliced orange pepper over medium heat until tender, about 5-7 minutes.
- To serve, place a scoop of rice on each plate, top with the butter chicken, and add the sautéed broccoli and orange pepper on the side.
Nutrition (per serving)
Estimates only.
| Calories (kcal) | 550 |
|---|---|
| Protein (g) | 35 |
| Carbs (g) | 60 |
| Fat (g) | 20 |
| Fiber (g) | 5 |
| Sugar (g) | 6 |
| Sodium (mg) | 800 |
Notes
Food safety
- Ensure chicken is cooked to an internal temperature of 74°C (165°F).