Name: Spiced Butter Chicken with Basmati Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz raw chicken breast; 0.25 cup nonfat Greek yogurt; 0.5 tsp garam masala; 0.5 tsp turmeric; 0.25 tsp sea salt; 0.25 cup dry basmati rice; 0.5 tbsp ghee; 0.25 cup raw yellow onion; 1 tsp raw ginger; 1 clove raw garlic; 0.25 cup canned tomato puree; 0.5 tsp cumin; 0.75 cup water; 1 tbsp raw cilantro

Nutrition

Per serving

530 calories

Protein: 50g; 38% of calories
Carbs: 53g; 40% of calories
Fat: 13g; 22% of calories

Instructions

Prep 15 min · Cook 20 min

In a medium bowl, combine the raw chicken breast cubes with the nonfat Greek yogurt, garam masala, turmeric, and sea salt. Let marinate for 10 minutes.
While the chicken marinates, rinse the dry basmati rice under cold water. In a small pot, combine the rice with 0.5 cup of the water, bring to a boil, then reduce to low, cover, and simmer for 15 minutes.
Heat the ghee in a large skillet over medium heat. Add the raw yellow onion and sauté for 5 minutes until translucent and golden.
Stir in the raw ginger, raw garlic, and cumin, cooking for 1 minute until highly fragrant.
Pour in the canned tomato puree and the remaining 0.25 cup water. Bring the sauce to a gentle simmer.
Add the marinated chicken to the skillet. Cover and cook for 8 to 10 minutes, or until the chicken is cooked through and the sauce has thickened.
Fluff the cooked basmati rice with a fork and plate it alongside the butter chicken. Garnish with raw cilantro.

Nutrition

Ingredients

Instructions

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