This Indian-Spiced Chicken with Cardamom Brown Butter, Pistachios, and Roasted Carrots is a bold, aromatic dish that brings the rich flavors of Indian cuisine to your dinner table. The chicken is perfectly seasoned with a blend of fragrant spices, while the cardamom-infused brown butter adds a luxurious, nutty depth to the dish. Topped with crunchy pistachios and paired with sweet, caramelized roasted carrots, every bite offers a delightful combination of savory, sweet, and spicy notes. It’s a hearty and flavorful meal that’s perfect for impressing guests or treating yourself to something extraordinary. Get ready for a culinary adventure that’s as satisfying as it is delicious!
4 servings, 30-40 minutes, 450 calories, 29 g protein per serving
Ingredients
- 3 oz baby spinach
- 6 oz carrots
- 2 tablespoons pistachios
- 2 – 8oz chicken breasts
- 1 teaspoon garam masala
- 1/2 cup brown rice
- 1 half stick unsalted butter
- 1/4 teaspoon ground cardamom
- 2 tablespoons golden raisins
You'll Need
- olive oil
- kosher salt
- black pepper
- 8″ medium pot with lid
- baking sheet
- 10″ medium pan
1. Prepare ingredients
Preheat oven to 450F. Bring a medium pot of water to a boil over high heat. Rinse all produce. Pat spinach dry with paper towel; roughly chop. Halve carrots lengthwise; thinly slice crosswise into half-moons. Roughly chop pistachios, or leave in bag and gently crush with the bottom of a heavy pan. Pat chicken very dry with paper towel; season all over with garam masala, 1/2 teaspoon salt, and pepper.
2. Roast carrots and cook brown rice
On a baking sheet, toss carrots with 2 teaspoons olive oil, 1/2 teaspoons salt, and pepper as desired. Arrange in a single layer and roast until lightly browned and tender, about 15 minutes. Meanwhile, season boiling water generously with salt. Stir in rice and cook until tender, 22-25 minutes. Drain and return to pot, off heat, then cover to keep warm for Step 5.
3. Cook chicken
While rice cooks, heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken skin-side down; sear until skin is golden and easily lifts from pan, 6 minutes. Flip and sear opposite side until cooked through and no longer pink, about 6 minutes more. Remove pan from heat. Transfer chicken to a plate and set aside to rest; wipe pan clean for the next step.
4. Make cardamom brown butter
Place pan from chicken over medium heat, then add butter, cardamom, and pistachios. Swirl pan occasionally until butter turns golden and fragrant and pistachios are toasted, 7-8 minutes. Season with 1/4 teaspoon salt and pepper as desired; remove pan from heat.
5. Finish rice
To pot with rice, still off heat, add golden raisins, spinach, roasted carrots, and half of cardamom brown butter an pistachios. Stir everything to combine and wilt spinach slightly.
6. Plate Indian-spiced chicken
Cut rested chicken into 1/4 inch slices. Divide rice between serving plates. Top with Indian-spiced chicken and spoon over remaining cardamom brown butter and pistachios. Enjoy!