Name: Spiced Butter Chicken with Basmati Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 7 oz raw chicken breast; 0.25 cup dry basmati rice; 0.5 tsp ghee; 2 tbsp full-fat coconut milk; 0.25 cup tomato puree; 0.25 cup raw yellow onion; 1 tsp raw minced garlic; 1 tsp raw minced ginger; 0.5 tsp garam masala; 0.25 tsp turmeric; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup water

Nutrition

Per serving

566 calories

Protein: 51g; 36% of calories
Carbs: 55g; 39% of calories
Fat: 16g; 25% of calories

Instructions

Prep 10 min · Cook 20 min

Rinse the dry basmati rice under cold water until clear. Combine with 0.5 cup water in a small pot, bring to a boil, then cover and simmer on low for 15 minutes.
While rice cooks, season the raw chicken breast pieces with sea salt and black pepper.
Heat ghee in a large skillet over medium-high heat. Add the chicken and sear until golden brown, about 5 minutes, then remove from the pan.
In the same skillet, sauté the diced onion, garlic, and ginger until fragrant and softened.
Stir in the tomato puree, garam masala, and turmeric. Simmer for 3 minutes to develop flavors.
Stir in the full-fat coconut milk and return the chicken to the pan. Simmer for another 5 minutes until the sauce thickens and chicken is cooked through.
Fluff the rice with a fork and serve the spiced butter chicken over the top.

Nutrition

Ingredients

Instructions

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