Spiced Butter Chicken with Basmati Rice

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

Spiced Butter Chicken with Basmati Rice

YOUR SOLIN GENERATED RECIPE

Spiced Butter Chicken with Basmati Rice

Tender chicken breast simmered in a velvety tomato and coconut sauce infused with aromatic spices, served over a bed of light and fluffy basmati rice.

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NUTRITION

504kcal
Protein
48.1g
Fat
20.8g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 tbsp Ghee

2 tbsp Full-fat coconut milk

0.25 cup Tomato puree

0.33 cup Cooked basmati rice

0.25 cup Yellow onion

1 tsp Garlic

1 tsp Ginger

1 tsp Garam masala

0.5 tsp Turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

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PREPARATION

  • 1

    Heat the ghee in a large skillet over medium heat until shimmering.

  • 2

    Add the diced yellow onion, minced garlic, and grated ginger to the skillet and sauté for 3 to 4 minutes until the onions are soft and aromatic.

  • 3

    Add the cubed chicken breast to the pan and sear for about 5 minutes until the edges are golden brown.

  • 4

    Sprinkle the garam masala, turmeric, sea salt, and black pepper over the chicken and stir for 1 minute to toast the spices and coat the meat.

  • 5

    Pour in the tomato puree and full-fat coconut milk, stirring well to combine into a rich, orange sauce.

  • 6

    Reduce the heat to low and let the mixture simmer gently for 8 to 10 minutes until the chicken is cooked through and the sauce has thickened.

  • 7

    Place the warm cooked basmati rice in a shallow bowl and top with the spiced butter chicken.

  • 8

    Garnish the dish with fresh chopped cilantro for a bright finish before serving.

Spiced Butter Chicken with Basmati Rice

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

Spiced Butter Chicken with Basmati Rice

YOUR SOLIN GENERATED RECIPE

Spiced Butter Chicken with Basmati Rice

Tender chicken breast simmered in a velvety tomato and coconut sauce infused with aromatic spices, served over a bed of light and fluffy basmati rice.

NUTRITION

504kcal
Protein
48.1g
Fat
20.8g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 tbsp Ghee

2 tbsp Full-fat coconut milk

0.25 cup Tomato puree

0.33 cup Cooked basmati rice

0.25 cup Yellow onion

1 tsp Garlic

1 tsp Ginger

1 tsp Garam masala

0.5 tsp Turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

  • 1

    Heat the ghee in a large skillet over medium heat until shimmering.

  • 2

    Add the diced yellow onion, minced garlic, and grated ginger to the skillet and sauté for 3 to 4 minutes until the onions are soft and aromatic.

  • 3

    Add the cubed chicken breast to the pan and sear for about 5 minutes until the edges are golden brown.

  • 4

    Sprinkle the garam masala, turmeric, sea salt, and black pepper over the chicken and stir for 1 minute to toast the spices and coat the meat.

  • 5

    Pour in the tomato puree and full-fat coconut milk, stirring well to combine into a rich, orange sauce.

  • 6

    Reduce the heat to low and let the mixture simmer gently for 8 to 10 minutes until the chicken is cooked through and the sauce has thickened.

  • 7

    Place the warm cooked basmati rice in a shallow bowl and top with the spiced butter chicken.

  • 8

    Garnish the dish with fresh chopped cilantro for a bright finish before serving.