Name: Indian Butter Chicken with Basmati Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.25 cup dry basmati rice; 0.5 cup tomato puree; 2 tbsp full-fat coconut milk; 1 tsp ghee; 0.25 cup yellow onion; 1 tsp garlic; 1 tsp ginger; 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

Instructions

Prep 10 min · Cook 20 min

Rinse the basmati rice under cold water until clear, then combine with 0.5 cup water in a small pot, bring to a boil, cover, and simmer for 15 minutes.
While the rice cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.
Heat the ghee in a large skillet over medium heat and sauté the diced yellow onion until translucent, about 4 minutes.
Stir in the minced garlic and ginger, cooking for another 60 seconds until highly fragrant.
Add the chicken pieces to the skillet and brown for 5 minutes, stirring occasionally.
Add the garam masala, turmeric, and cumin to the chicken, stirring for 1 minute to toast the spices.
Pour in the tomato puree, reduce heat to low, and simmer for 10 minutes until the chicken is cooked through and the sauce has thickened.
Stir in the full-fat coconut milk to create a creamy texture and simmer for an additional 2 minutes.
Fluff the cooked rice with a fork and serve the butter chicken over the top, garnished with chopped fresh cilantro.

Nutrition

Ingredients

Instructions

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