Butter Chicken & Basmati Rice

Recipe Directions

1. For best results, take the chicken out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the chicken longer than this recipe card indicates.
2. Cut open the package of curry marinated chicken (a) and place on a plate. Pour the yogurt marinade (b) over the chicken and use tongs or a fork to turn the chicken over a few times to coat with the yogurt.
3. Pour the basmati rice (c) into a small saucepot. Add 1/2 cup of water (for each serving you are making) to the rice. Put the saucepot over medium-high heat and bring up to a simmer. Do not stir. Once the rice is simmering, stir three times and then turn down to medium-low. Cover with a lid or foil and cook for 10-12 minutes.
4. While the rice is cooking, heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan. Add the chicken and marinade to the pan. Season with a pinch of salt and pepper. Stir once, then let it cook without stirring for 3 minutes.
5. When the chicken has cooked for 3 minutes, stir and turn each piece over in the pan. Then add the green beans (e) to the pan. Season with a pinch of salt and pepper. Stir to spread the green beans out around the chicken. Then pour the butter chicken sauce (e) into the pan. Bring the mixture up to a simmer. Once simmering, turn the heat down to medium or medium-low to maintain a simmer. Simmer for 3-4 minutes.;When the rice is ready, use a spoon to taste it. If the rice is cooked to your preferred consistency, remove from the heat. Spoon on to your serving plates.
6. Spoon the butter chicken and green beans over the rice. Pick the stems from the cilantro (f) and place on top.