Butter Chicken Orzo

5 from 1 vote

Tender chicken marinated in a spiced yogurt mixture with creamy tomato sauce and perfectly cooked orzo pasta. The one pan dish is rich with aromatic spices and is balanced with a touch of lemon and fresh cilantro.

Prep Time20

Cook Time30

Marinating Time1

Total Time1 50

Course: Main Course

Cuisine: American, Indian

Keyword: Chicken, Orzo, Pasta

Servings:

Author: Carolyn Stilwell

Equipment

Sauté Pan
Half Sheet Pan
Cutting Board
Chef Knife
Microplane Grater
Large Bowl I like using a Pyrex Glass Bowl with a lid for marinating

Ingredients

Spice Mix

1.5 tablespoon Garam Masala
2 teaspoon Paprika
3/4 teaspoon Cumin
3/4 teaspoon Kosher Salt
1/2 teaspoon Cayenne adjust to spice preference
1/4 teaspoon Cinnamon
1/4 teaspoon Coriander

Chicken

1.5 lbs Boneless Skinless Chicken Thighs cut into bite-size pieces; or chicken breast
1/2 cup Plain Greek Yogurt I used 0% fat
2 tablespoon Lemon Juice
1 tablespoon Garlic grated
1 tablespoon Ginger grated

Orzo

4 tablespoon Unsalted Butter divided
1 tablespoon Garlic grated
1 tablespoon Ginger grated
1 cup Orzo Pasta uncooked
24 oz Tomato Passata or tomato puree
1-2 cups Water adjust as needed
1/2 teaspoon Granulated Sugar or to taste
1/2 teaspoon Kosher Salt or to taste
3/4 cup Heavy Cream additional to drizzle while serving
1/4 cup Fresh Cilantro roughly chopped to serve
Lemon Juice to serve

US Customary - Metric

Instructions

Spice Mix

In a small bowl, mix together all the spice mix ingredients.

Chicken

In a large bowl, combine the cut chicken pieces, yogurt, lemon juice, 1 tablespoon grated garlic, 1 tablespoon grated ginger, and about 2 tablespoons of the spice mix. Mix well, cover, and marinate in the fridge for at least 1 hour or up to overnight.
When ready to cook, position the oven rack as high as possible and preheat the broiler. Arrange the marinated chicken in an even layer on a baking sheet, shaking off excess marinade. Broil for 6-8 minutes, or until cooked through with some charred bits.

Orzo

Melt butter over medium heat in a large, high-rimmed sauté pan. Add the grated garlic and ginger, stirring to combine, and cook for 30 seconds. Then, add 1 teaspoon of the spice mix, stir to combine, and cook for another 30 seconds. Add the uncooked orzo to the pan and stir to combine. Toast the orzo for 1 minute, stirring occasionally.
Pour in the tomato passata and about 1 cup of water. Add the salt, sugar, and the remaining spice mix, stirring to combine. Taste and adjust seasoning as needed.
Bring the mixture to a boil, then reduce the heat to low and let it simmer. Stir often to prevent the orzo from sticking to the bottom of the pan. It should take about 15-20 minutes for the orzo to cook through. If the sauce becomes too thick or the liquid is absorbing too quickly, add water as needed; I added about 1 more cup. The orzo should be saucy but fairly thick when done.
Once the orzo is cooked, add the broiled chicken and stir to combine. Turn off the heat and add the remaining 2 tablespoons of butter and heavy cream. Stir until the butter is melted and the cream is fully incorporated.
Divide the orzo and chicken mixture among bowls and serve immediately. Top with a squeeze of lemon juice, a drizzle of heavy cream, and a sprinkle of cilantro, if desired.

Video

Nutrition