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 spices, served over a bed of fluffy basmati rice.
INGREDIENTS
6 oz chicken breast
0.25 cup basmati rice
0.5 tbsp ghee
2 tbsp full-fat coconut milk
0.25 cup tomato puree
0.25 cup yellow onion
1 tsp fresh ginger
1 clove garlic
0.5 tsp garam masala
0.25 tsp ground turmeric
0.25 tsp ground cumin
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh cilantro
PREPARATION
Rinse the basmati rice in a fine-mesh sieve until the water runs clear, then cook according to package instructions.
Heat the ghee in a large skillet over medium heat and sauté the finely diced yellow onion until translucent and soft.
Add the minced garlic and grated ginger to the skillet, stirring for one minute until the aroma is released.
Increase the heat slightly, add the cubed chicken breast pieces, and sear until they are golden brown on all sides.
Stir in the garam masala, turmeric, cumin, sea salt, and black pepper to toast the spices for thirty seconds.
Pour in the tomato puree and full-fat coconut milk, stirring well to combine and scraping up any browned bits from the pan.
Reduce the heat to low and simmer for ten minutes until the sauce thickens and the chicken is cooked through.
Serve the spiced butter chicken over the fluffy basmati rice and garnish with fresh chopped cilantro.