Name: Spiced Butter Chicken with Basmati Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 0.25 cup dry basmati rice; 5 oz chicken breast; 2 tsp ghee; 0.5 cup tomato puree; 2 tbsp plain Greek yogurt; 1 tsp ginger paste; 1 tsp garlic paste; 1 tsp garam masala; 0.5 tsp ground turmeric; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 tbsp water

Nutrition

Per serving

514 calories

Protein: 44g; 34% of calories
Carbs: 51g; 39% of calories
Fat: 16g; 27% of calories

Instructions

Prep 10 min · Cook 15 min

Rinse the basmati rice under cold water until the water runs clear, then combine with 0.5 cup water in a small pot, bring to a boil, cover, and simmer for 12 minutes.
While the rice cooks, cut the chicken breast into bite-sized 1-inch cubes and season with sea salt and black pepper.
Heat the ghee in a large skillet over medium-high heat and sear the chicken cubes until golden brown on all sides, about 5 minutes.
Reduce the heat to medium and stir in the ginger paste, garlic paste, garam masala, and turmeric, cooking for 1 minute until fragrant.
Pour in the tomato puree and 2 tablespoons of water, stirring to deglaze the pan and coat the chicken.
Simmer the sauce for 5-7 minutes until the chicken is cooked through and the sauce has thickened slightly.
Remove the skillet from the heat and stir in the Greek yogurt until the sauce is smooth and creamy.
Fluff the cooked rice with a fork and serve the butter chicken immediately over the warm rice.

Nutrition

Ingredients

Instructions

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