Name: Spiced 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; 1 tsp ghee; 0.25 cup yellow onion; 1 tsp garlic; 1 tsp fresh ginger; 0.5 cup tomato puree; 0.25 cup plain Greek yogurt; 1 tsp garam masala; 0.5 tsp 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

In a small pot, combine the dry basmati rice with 0.5 cup water; bring to a boil, then reduce to low, cover, and simmer for 15 minutes.
While rice cooks, cut the chicken breast into 1-inch bite-sized cubes and season with the sea salt and black pepper.
Heat the ghee in a large skillet over medium-high heat.
Add the chicken to the skillet and sauté for 6 minutes until golden brown on all sides, then remove the chicken and set it aside on a plate.
In the same skillet, add the diced yellow onion and sauté for 3 minutes until translucent, then stir in the minced garlic and grated ginger for 1 minute.
Stir in the garam masala, turmeric, and ground cumin, toasting the spices for 30 seconds until they become highly fragrant.
Pour in the tomato puree and return the chicken to the pan; simmer on low for 5 minutes to allow the flavors to meld and the chicken to cook through.
Remove the skillet from the heat and stir in the plain Greek yogurt until the sauce is velvety and uniform.
Fluff the cooked rice with a fork and serve the butter chicken over the top, garnished with fresh cilantro.

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Ingredients

Instructions

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