Butter Chicken Indian Curry Bowl
Succulent pieces of chicken are simmered in a creamy tomato-based sauce, infused with a harmonious blend of spices. Served over fluffy basmati rice and garnished with fresh cilantro, this dish is a tantalizing journey for your taste buds.
Recipe - Welcome
Butter Chicken Indian Curry Bowl
0
Servings4
Cook Time30 Minutes
Calories289
Ingredients
2 large Brookshire’s Chicken Breasts
1/2 tsp salt
1 jar Culinary Tours Butter Chicken Cooking Sauce
2 Tbs unsalted butter
1 Tbs olive oil
1/2 cup Brookshire’s Chicken Broth
2 cups Brookshire’s White Rice, cooked
fresh parsley and cilantro, for garnish
Directions
- Cut chicken into 1-inch pieces. Place in a large zip-top bag. Sprinkle with salt. Add 1 cup Culinary Tours sauce. Marinate in refrigerator for at least 1 hour. Melt butter in a pan. Add olive oil over high heat. Add chicken with the sauce. Sear chicken on all sides. Lower heat to medium. Add broth and remaining sauce. Let chicken simmer in the broth until cooked through, about 10 minutes. Divide rice between 4 bowls. Top with chicken. Sprinkle with parsley and cilantro.
Nutritional Information
Calories: 289, Fat: 18 g (7 g Saturated Fat), Cholesterol: 32 mg, Sodium: 779 mg, Carbohydrates: 27 g, Fiber: 1 g, Protein: 4 g.
0 minutes
Prep Time
30 minutes
Cook Time
4
Servings
289
Calories
Shop Ingredients
Makes 4 servings
Brookshire's Chicken Breasts with Ribs, Split - 2.65 Pound
$6.60 avg/ea$2.49/lb
Not Available
Culinary Tours Sauce, Butter Chicken - 13.5 Fluid Ounce
$6.49$0.48/fl oz
Brookshire's Unsalted Butter, 4 Quarters - 4 Each
$4.97 was $5.99$1.24 each
Brookshire's Extra Virgin Olive Oil - 8.5 Fluid Ounce
$6.99$0.82/fl oz
Not Available
Brookshire's Instant White Rice - 28 Ounce
$4.49 was $5.49$0.16/oz
Fresh Parsley - 1 Each
$0.99
Nutritional Information
Calories: 289, Fat: 18 g (7 g Saturated Fat), Cholesterol: 32 mg, Sodium: 779 mg, Carbohydrates: 27 g, Fiber: 1 g, Protein: 4 g.
Directions
- Cut chicken into 1-inch pieces. Place in a large zip-top bag. Sprinkle with salt. Add 1 cup Culinary Tours sauce. Marinate in refrigerator for at least 1 hour. Melt butter in a pan. Add olive oil over high heat. Add chicken with the sauce. Sear chicken on all sides. Lower heat to medium. Add broth and remaining sauce. Let chicken simmer in the broth until cooked through, about 10 minutes. Divide rice between 4 bowls. Top with chicken. Sprinkle with parsley and cilantro.