Indian-Style Butter Chicken & Rice 2x the delicious portions!

Name: Indian-Style Butter Chicken & Rice 2x the delicious portions!
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 1/2 cup Rice; 1/4 oz Cilantro; 2 tsp Garlic Powder; 20 oz Chicken Thigh; 2 tsp Garam Masala; 1 tbsp Curry Powder; 2 Tomato; 2 Egg; 1 oz Onion; 2 unit Chicken Stock Concentrate; 4 oz Cream Sauce Base; 2 Bread; 1/2 cup Mozzarella Cheese; 4 tbsp Greek Yogurt; Salt; Black Pepper; 2 tsp Cooking Oil; 1/2 tsp Granulated Sugar; 5 tbsp Butter

By Recipe0 System

Warm your heart (and belly) with our Indian-inspired butter chicken! You’ll sizzle chicken thighs with earthy garam masala and curry powder, then simmer in a buttery tomato sauce. Ladle it all over a bed of fluffy rice, then drizzle with yogurt and sprinkle with cilantro for a tangy-herbaceous finish, and serve with cheesy garlic pitas on the side. This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.

Indian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 1/2 cup Rice
1/4 oz Cilantro
2 tsp Garlic Powder
20 oz Chicken Thigh
2 tsp Garam Masala
1 tbsp Curry Powder
2 Tomato
2 Egg
1 oz Onion
2 unit Chicken Stock Concentrate
4 oz Cream Sauce Base
2 Bread
1/2 cup Mozzarella Cheese
4 tbsp Greek Yogurt
Salt
Black Pepper
2 tsp Cooking Oil
1/2 tsp Granulated Sugar
5 tbsp Butter

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

In a medium pot (large pot for 8 servings), combine rice, 21⁄4 cups water (41⁄2 cups for 8), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer.

Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2

While rice cooks, place 2 TBSP butter (4 TBSP for 8 servings) in a small microwave-safe bowl; cover with plastic wrap. Microwave until melted, 30 seconds. Add half the garlic powder (you’ll use the rest later) and stir to combine. Set aside.

Roughly chop cilantro.
3

Open package of chicken* and drain off any excess liquid. Heat a large drizzle of oil in a large, preferably high-sided, pan over medium-high heat (use a second large pot for 8 servings). Add chicken in a single layer and season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 6-8 minutes (8-10 minutes for 8).

Reduce heat to medium.
4

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 3⁄4 cup water (11⁄4 cups for 8 servings). Stir to combine. Cook, stirring occasionally, until sauce has thickened, 2-3 minutes. Remove from heat.

Add 3 TBSP butter and 1⁄2 tsp sugar (6 TBSP butter and 1 tsp sugar for 8); stir until butter has melted. Cover to keep warm.
5

Adjust rack to top position and heat broiler to high. Place pitas on a baking sheet. Spoon garlic butter over tops and sprinkle with mozzarella.

Broil garlic pitas until cheese melts and pitas are toasted, 3-4 minutes. TIP: The broiler is a powerful tool! Keep an eye on the pitas to prevent them from burning.
6

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.

Chicken is fully cooked when internal temperature reaches 165°.

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