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.
1 tablespoon extra virgin olive oil
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.
1.75 cups brown rice
Make the fresh salad: In a bowl, mix cucumber, tomatoes, red onion, mint, cashews, lemon juice, and salt. Toss well.
1 cucumber, 2 tomatoes, 1/4 red onion, 1/4 cup mint, 2/3 cup cashews, 1/2 lemon
Prepare the yoghurt drizzle: Mix Greek yoghurt, lemon juice, and salt until smooth.
1 cup greek yoghurt, 1 tablespoon lemon juice
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.
Protein:
Use chicken thigh or tofu as alternatives.
Nuts:
Replace cashews with roasted almonds, sunflower seeds, or omit for nut-free.
Dressing:
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.
