Name: Spiced Butter Chicken with Basmati Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.25 cup basmati rice; 0.5 tbsp ghee; 0.25 cup yellow onion; 1 tsp garlic; 1 tsp fresh ginger; 0.5 cup tomato puree; 2 tbsp full-fat coconut milk; 1 tsp garam masala; 0.5 tsp ground turmeric; 0.5 tsp ground cumin; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh cilantro

Nutrition

Per serving

496 calories

Protein: 49g; 39% of calories
Carbs: 30g; 24% of calories
Fat: 21g; 37% of calories

Instructions

Prep 15 min · Cook 20 min

Rinse the basmati rice under cold water until clear, then combine with 0.5 cups of water in a small pot, bring to a boil, cover, and simmer for 15 minutes.
Cut the chicken breast into bite-sized cubes and season evenly with the sea salt and black pepper.
Heat the ghee in a large skillet over medium-high heat and sear the chicken until golden brown on all sides, about 5 minutes.
Reduce the heat to medium and add the diced yellow onion, minced garlic, and grated ginger, sautéing for 3 minutes until the onion is translucent.
Stir in the garam masala, ground turmeric, and ground cumin, toasting the spices for 1 minute until fragrant.
Pour in the tomato puree and coconut milk, stirring to combine and scraping up any browned bits from the bottom of the pan.
Simmer the sauce for 8 to 10 minutes until it has thickened and the chicken is fully cooked through.
Fluff the rice with a fork and serve the butter chicken over the top, garnished with fresh chopped cilantro.

Nutrition

Ingredients

Instructions

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