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High Calorie Rice Lunch: Butter Chicken Rice Bowl with Naan Recipe

Name: High Calorie Rice Lunch: Butter Chicken Rice Bowl with Naan Recipe
Total time: 55 min
Yield: 350 g
Ingredients: chicken thighs (boneless, skinless) 24 oz; white rice (uncooked) 2 cups; naan bread 4 pieces; unsalted butter 6 tbsp; heavy cream 0.5 cup; yellow onion 1 cup; tomato sauce 1.5 cups; garlic 4 cloves; ginger 2 tbsp; garam masala 2 tsp; ground cumin 1 tsp; paprika 2 tsp; salt 2 tsp; black pepper 0.5 tsp; sugar 1 tbsp

Butter chicken over rice with warm naan for scooping. Double carbs, double satisfaction — this high calorie Indian lunch doesn't hold back.

Cook 55 min Difficulty NORMAL 890 kcal

#high calorie #rice #indian lunch #comfort food

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Ingredients

Main ingredients

chicken thighs (boneless, skinless) 24 oz
white rice (uncooked) 2 cups
naan bread 4 pieces
unsalted butter 6 tbsp
heavy cream 0.5 cup
yellow onion 1 cup
tomato sauce 1.5 cups

Seasonings/Sauce

garlic 4 cloves
ginger 2 tbsp
garam masala 2 tsp
ground cumin 1 tsp
paprika 2 tsp
salt 2 tsp
black pepper 0.5 tsp
sugar 1 tbsp

Nutrition summary

Carbohydrates 112 g 50%

Protein 28 g 13%

Fat 32 g 37%

Serving size 350g

Cooking steps

1

Cook the white rice: Rinse the grains thoroughly, add to a pot with 4 cups water, bring to a boil, then reduce to low and simmer covered for 18 minutes.
2

Sear the chicken thighs: Heat 2 tbsp butter over medium-high in a large skillet, add chicken pieces, and cook until golden (about 4 minutes per side). Remove and set aside.
3

Prepare the sauce base: In the same skillet, melt 2 tbsp butter, then add chopped onion, garlic, and ginger. Sauté over medium heat until onion is soft and translucent.
4

Add tomato sauce and spices: Stir in tomato sauce, garam masala, cumin, paprika, salt, pepper, and sugar. Simmer on medium-low for 6–8 minutes until slightly thickened.
5

Finish butter chicken: Return chicken to skillet, pour in heavy cream and remaining 2 tbsp butter. Stir gently, cover, and simmer on low for 10 minutes until chicken is tender and sauce is velvety.
6

Heat naan bread: Warm naan pieces in a dry skillet or oven for 2–3 minutes, turning once, until soft and pliable.
7

Assemble: Spoon rice into each bowl, top with butter chicken and sauce, then serve with warm naan for scooping. Serve immediately.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The standout ingredient is boneless, skinless chicken thighs. They're essential for the classic butter chicken texture, keeping the meat moist and flavorful after simmering in the rich sauce. Combined with butter and cream, the chicken forms the heart of this rice bowl.

Q. Which spice gives the sauce its depth?

Garam masala is the backbone of the spice blend, adding warmth and complexity to the butter chicken sauce. Combined with cumin, paprika, and ginger, it creates the signature Indian flavor profile.

Q. How do I prevent dry or tough chicken in this recipe?

To ensure tender chicken, sear the thighs quickly over medium-high heat, then simmer gently in the sauce with cream and butter on low. High heat can result in tough texture, so final simmering should always be low and covered for full moisture retention.

Q. How many calories and carbs are in one serving?

One serving contains about 890 kcal, with 112g carbohydrates, making it a high calorie and high carb meal. The rice and naan both contribute substantially to the carb content.

Q. What's the protein-to-carb ratio per serving?

Each serving offers 28g protein to 112g carbs, with protein accounting for 13% and carbs for 50% of total calories. This ratio reflects its emphasis on energy for lunch, thanks to both rice and naan.

High Calorie Rice Lunch: Butter Chicken Rice Bowl with Naan Recipe

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