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 milk sauce infused with aromatic garam masala, served over a bed of fluffy basmati rice.

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NUTRITION

489kcal
Protein
45.7g
Fat
12.6g
Carbs
53.0g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

0.25 cup Dry basmati rice

0.5 tbsp Ghee

0.25 cup Yellow onion

1 tsp Fresh ginger

1 clove Garlic

0.5 cup Tomato puree

1 tbsp Full-fat coconut milk

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

    Rinse the basmati rice under cold water until clear, then cook according to package instructions.

  • 2

    Cut the chicken breast into 1-inch bite-sized pieces and season with sea salt and black pepper.

  • 3

    Heat the ghee in a large skillet over medium heat.

  • 4

    Add the diced onion, minced garlic, and grated ginger to the skillet and sauté until fragrant and translucent.

  • 5

    Add the chicken pieces to the skillet and brown on all sides for approximately 5 minutes.

  • 6

    Stir in the garam masala and turmeric, ensuring the chicken and aromatics are well coated in the spices.

  • 7

    Pour in the tomato puree and coconut milk, stirring to combine into a smooth sauce.

  • 8

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

  • 9

    Fluff the cooked rice with a fork and plate it alongside the butter chicken.

  • 10

    Garnish with chopped fresh cilantro 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 milk sauce infused with aromatic garam masala, served over a bed of fluffy basmati rice.

NUTRITION

489kcal
Protein
45.7g
Fat
12.6g
Carbs
53.0g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

0.25 cup Dry basmati rice

0.5 tbsp Ghee

0.25 cup Yellow onion

1 tsp Fresh ginger

1 clove Garlic

0.5 cup Tomato puree

1 tbsp Full-fat coconut milk

1 tsp Garam masala

0.5 tsp Turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

  • 1

    Rinse the basmati rice under cold water until clear, then cook according to package instructions.

  • 2

    Cut the chicken breast into 1-inch bite-sized pieces and season with sea salt and black pepper.

  • 3

    Heat the ghee in a large skillet over medium heat.

  • 4

    Add the diced onion, minced garlic, and grated ginger to the skillet and sauté until fragrant and translucent.

  • 5

    Add the chicken pieces to the skillet and brown on all sides for approximately 5 minutes.

  • 6

    Stir in the garam masala and turmeric, ensuring the chicken and aromatics are well coated in the spices.

  • 7

    Pour in the tomato puree and coconut milk, stirring to combine into a smooth sauce.

  • 8

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

  • 9

    Fluff the cooked rice with a fork and plate it alongside the butter chicken.

  • 10

    Garnish with chopped fresh cilantro before serving.