Easy Butter Chicken Abundance Bowl with Brown Rice, Fresh Salad & Greek Yoghurt Drizzle
This Easy Butter Chicken Abundance Bowl is the perfect mix of comforting warmth and fresh, zesty salad, all built on a bed of nutty brown rice and finished with a cooling yoghurt drizzle. It’s a fuss-free dinner that delivers big flavour with minimal prep, thanks to a store-bought marinade that brings classic Indian spice in a flash.
It’s ideal for busy weeknights when you want something hearty, colourful, and nourishing without spending ages in the kitchen. The butter chicken is tender and rich, perfectly balanced by the crunchy cucumber, juicy tomatoes, minty-fresh herbs, and buttery cashews. And the quick yoghurt sauce ties everything together for a creamy, tangy contrast that keeps each bite exciting.
Whether you cook your chicken in the pan or the air fryer, this abundance bowl is easy to customise and even easier to prep ahead. You can batch-cook your rice, chop your salad, and marinate your chicken in advance, making it a great option for meal prep or quick grab-and-go lunches.
Simple, satisfying, and full of flavour, this bowl brings a restaurant-style meal to your table with less stress and more joy.
Easy Butter Chicken Abundance Bowl with Brown Rice, Fresh Salad & Greek Yoghurt Drizzle
Rate this RecipeEquipment
- Large frying pan or air fryer
- Saucepan
- Chopping Board
- Sharp Knife
- Measuring spoons
- Mixing bowl
Ingredients
Protein
- 500 g chicken breast cut into bite-sized pieces
- 1 Simply Wholesome Pantry Butter Chicken marinade sachet
- 1 tablespoon extra virgin olive oil
Fibre
- 1.75 cups brown rice uncooked
Fresh
- 1 cucumber large, cut into chunky half moons
- 2 tomatoes large, chopped
- 1/4 red onion finely sliced
- 1/4 cup mint fresh, chopped
- 2/3 cup cashews roughly chopped
- 1/2 lemon juiced
Drizzle
- 1 cup greek yoghurt
- 1 tablespoon lemon juice
Instructions
- Marinate and cook the chicken:
- Toss chicken pieces with the butter chicken marinade sachet until well coated.
- Pan-fry: Heat olive oil in a large pan over medium heat. Add chicken and cook for 8–10 minutes, turning occasionally, until cooked through and caramelised.
- Air fryer: Preheat to 180°C. Lightly spray air fryer basket, add chicken, and cook for 12–15 minutes, shaking halfway through, until golden and cooked through.
- Cook the brown rice:
- Rinse rice under cold water. Combine with 3.5 cups of water and a pinch of salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 30–35 minutes until tender. Fluff with a fork.
- Make the fresh salad:
- In a bowl, mix cucumber, tomatoes, red onion, mint, cashews, lemon juice, and salt. Toss well.
- Prepare the yoghurt drizzle:
- Mix Greek yoghurt, lemon juice, and salt until smooth.
- Assemble the bowls:
- Divide brown rice between 4 bowls. Top with butter chicken, a scoop of salad, and a generous drizzle of yoghurt sauce. Garnish with extra mint or cashews if desired.
Video
Notes
Cooking Tips for Beginners
- Stir the chicken occasionally to prevent burning and ensure even cooking.
- Use a timer for the rice and chicken to avoid overcooking.
- Slice the salad ingredients roughly for a rustic feel – no need for perfect cuts.
- Toast cashews briefly in a dry pan for extra flavour.
Serving Suggestions
- Add extra yoghurt drizzle for a creamier bowl.
- Serve with warm naan or pita bread on the side.
- Sprinkle with a pinch of chilli flakes for heat.
- Swap the salad for roasted vegetables in cooler months.
Make-Ahead or Prepare-Ahead Guidance
- Cook rice in advance and store in the fridge for up to 3 days.
- Marinate chicken the night before for extra flavour.
- Chop salad ingredients and store separately until ready to serve.
Freezer Friendly
The marinated uncooked chicken and cooked brown rice can be frozen separately for up to 3 months. Fresh salad and yoghurt drizzle are best made fresh.Storage Advice
- Fridge: Store rice, chicken, salad, and yoghurt separately in airtight containers for up to 3 days.
- Reheating: Reheat chicken and rice before serving; enjoy salad and drizzle fresh.
Meal Prep Instructions
- Marinate chicken and store in the fridge or freeze in portions.
- Cook rice ahead and portion into containers.
- Chop salad ingredients and store separately.
- Prepare yoghurt drizzle fresh or up to 1 day ahead.
- Assemble when ready to serve, adding drizzle and garnishes last.
Substitutions
Grains:- Swap brown rice for quinoa, couscous, or basmati rice.
- Use chicken thigh or tofu as alternatives.
- Replace cashews with roasted almonds, sunflower seeds, or omit for nut-free.
- Add a tablespoon of tahini to the yoghurt for extra creaminess.
Helpful Hints
- Marinate chicken overnight for deeper flavour.
- Toast nuts to elevate the crunch.
- Add fresh chilli for extra spice.
- Use store-bought slaw as a quick salad shortcut.
FAQs
- Can I use another marinade?
Yes – tandoori, tikka, or mild curry marinades work well. - Is this gluten-free?
Yes – if using a gluten-free marinade sachet and confirming all labels. - Can I make it dairy-free?
Yes – swap Greek yoghurt for coconut yoghurt or a dairy-free alternative. - What can I use instead of cashews?
Toasted seeds, slivered almonds, or simply leave them out.
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