Indian-Inspired Butter Chicken with Roasted Veggies

Directions

• Cook the rice according to package instructions, typically using a 2:1 water-to-rice ratio. Fluff with a fork once done.
• Preheat the oven to 400°F (200°C) to roast your broccoli, but it can also be steamed.
• Toss the broccoli florets with olive oil, salt, pepper, and any additional seasonings of choice (garlic powder, paprika, or red pepper flakes work well).
• Spread the broccoli evenly on a baking sheet and roast for 15–20 minutes, shaking the pan halfway through for even cooking.
• While your rice and broccoli are cooking, melt the butter in a large pan over medium heat.
• Add the chopped onion and sauté until soft and translucent, about 3–4 minutes.
• Stir in the garlic and ginger paste, cooking for another 30 seconds until fragrant.
• Add the chicken pieces and season with salt and pepper. Cook until browned on all sides, about 5–7 minutes.
• Stir in the tomato paste, garam masala, chili powder, and cumin, ensuring the chicken is evenly coated.
• Reduce the heat to low and mix in the Greek yogurt, stirring well to create a creamy sauce. Simmer for 5 minutes, allowing the flavors to meld.
• Divide the rice among four plates or bowls.
• Spoon the butter chicken over the rice.
• Serve with the roasted broccoli on the side.