Name: Spiced Butter Chicken with Basmati Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Boneless skinless chicken breast, cubed; 0.5 cup Cooked basmati rice; 0.5 tbsp Ghee; 0.25 cup Tomato puree; 2 tbsp Full-fat coconut milk; 0.25 cup Yellow onion, diced; 1 tsp Garlic, minced; 1 tsp Ginger, grated; 1 tsp Garam masala; 0.5 tsp Turmeric; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh cilantro, chopped

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Spiced Butter Chicken with Basmati Rice

Tender chicken breast simmered in a velvety tomato-coconut sauce with aromatic spices, served over fluffy basmati rice for a comforting and fragrant meal.

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NUTRITION

Protein

49.1g

Fat

19.8g

Carbs

40.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless skinless chicken breast, cubed

0.5 cup Cooked basmati rice

0.5 tbsp Ghee

0.25 cup Tomato puree

2 tbsp Full-fat coconut milk

0.25 cup Yellow onion, diced

1 tsp Garlic, minced

1 tsp Ginger, grated

1 tsp Garam masala

0.5 tsp Turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro, chopped

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PREPARATION

1
Heat the ghee in a large skillet over medium heat until shimmering.
2
Add the diced yellow onion and sauté for 3-4 minutes until translucent and soft.
3
Stir in the minced garlic and grated ginger, cooking for 1 minute until highly aromatic.
4
Add the cubed chicken breast to the skillet, seasoning with sea salt and black pepper, and cook until the edges are browned.
5
Sprinkle the garam masala and turmeric over the chicken, stirring well to coat each piece in the spices.
6
Pour in the tomato puree and full-fat coconut milk, stirring to combine into a smooth, orange sauce.
7
Reduce the heat to low and simmer for 8-10 minutes until the chicken is cooked through and the sauce has thickened.
8
Place the warm cooked basmati rice in a bowl and top with the spiced butter chicken.
9
Garnish with fresh chopped cilantro before serving.