Pantry Night: 20-Minute Butter Masala Chicken
A jar of Maya Kaimal does the slow-simmer part; you just brown the chicken and steam the rice.
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A jar of Maya Kaimal does the slow-simmer part; you just brown the chicken and steam the rice.
Recipe
Ingredients
- boneless chicken thighs, cut in bite-size pieces
- neutral oil
- basmati rice
- frozen peas
- plain yogurt
- fresh cilantro
- naan
recipe
Method
Make It Happen
Your plan
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What you'll need
0% readyPantry shortcut
Groceries
Timeline
Start
Rinse the rice and start it cooking with 2¼ cups water and a pinch of salt.
Start
Brown the chicken in the oil over medium-high heat, about 6 minutes, until the edges catch.
Start
Pour in the butter masala sauce and the peas; simmer 8 minutes until the chicken is cooked through.
Start
Warm the naan in a dry pan, then spoon the curry over rice with a dollop of yogurt and torn cilantro.
Shopping list
Works at any store — no retailer needed. Only what you still need, scaled for 4.
Pantry
- 1 Maya Kaimal Butter Masala Sauce, 12.5 oz, Mild Indian Simmer Sauce with Creamy Tomato and Ginger. Vegetarian, Gluten Free
Meat
- 1.5 lb boneless chicken thighs, cut in bite-size pieces
Oils & Vinegars
- 1 tbsp neutral oil
Rice & Grains
- 1.5 cups basmati rice
Frozen
- 1 cup frozen peas
Dairy
- 0.5 cup plain yogurt
Produce
- 1 small bunch fresh cilantro
Bakery
- 4 pieces naan