Easy Butter Chicken with Rice and Naan Bread
Butter Chicken - Super Easy, Delicious & Nutritious!
Equipment
- 1 Frying Pan Preferably non-stick, and a decent size to hold the chicken and sauce
- 1 Pot with Lid For cooking the rice
- 1 Oven Pre-heated to 350 to warm the Naan bread.
Ingredients
- 1 1/2 lbs Boneless, Skinless Chicken (Thigh or Breast)
- 1 1/2 cups Basmati Rice
- 3 cups cold water
- 4 tbsp Butter (divided)
- 2 tsp Kosher Salt (or 1 tsp table salt), divided
- 1 tbsp Curry Powder
- 1 tbsp Minced Garlic
- 10 3/4 oz Standard Can of Condensed Tomato Soup
- 10 3/4 oz Milk
- 1 cup Frozen Peas (optional)
Instructions
- Preheat the oven to 350 F (to warm the Naan bread)
- Add the rice and water to the rice pot, along with 1 tbsp of the butter and 1 tsp of kosher salt (or 1/2 tsp of table salt). Stir and place over medium-high heat, uncovered.
- Chop the chicken in to bite sized chunks and add to the frying pan with the remaining 3 tbsp of butter, heat over medium and cook the chicken about half way through. Add the curry powder and minced garlic, stir to cover. If adding frozen peas, add those now.
- Keep an eye on the rice during this time, and give it the occasional stir. When it reaches a boil, turn the heat down to low, stir one last time, then cover and simmer for 15 minutes (setting a timer is a good idea).
- After a few more minutes of cooking the chicken mixture, add the can of condensed soup and then a can full of milk. Stir to blend, bring to just a gentle boil and then reduce heat and simmer.
- Wrap the Naan bread, stacked, in aluminum foil. With 5 minutes left on the timer, put the bread in the oven.
- When the timer expires, turn the heat off under the rice, without opening the lid! Allow the rice to rest, covered, for another 5 minutes or so, as the chicken continues to cook and the Naan continues to heat.
- After the 5 minutes or so (referred to in the previous step), you're done! Serve the chicken over the rice with the Nann on the side. Enjoy!