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; 0.13 cup dry basmati rice; 0.25 tbsp ghee; 1 tbsp full-fat coconut milk; 0.25 cup tomato puree; 0.25 cup raw yellow onion; 1 tsp garlic; 1 tsp ginger; 0.5 tsp garam masala; 0.25 tsp turmeric; 0.25 tsp cumin; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup water; 1 tbsp fresh cilantro

Instructions

Prep 10 min · Cook 20 min

Rinse the basmati rice under cold water until the water runs clear.
In a small saucepan, combine the rice and water; bring to a boil, then reduce heat to low, 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-high heat and sear the chicken until golden brown on all sides, then remove chicken from the pan and set aside.
In the same skillet, add the diced onion and sauté for 3 minutes until softened, then stir in the garlic and ginger for 1 minute.
Add the garam masala, turmeric, and cumin to the skillet, toasting the spices for 30 seconds until fragrant.
Pour in the tomato puree and coconut milk, stirring to combine and scraping up any browned bits from the bottom of the pan.
Return the chicken to the skillet and simmer in the sauce for 8 to 10 minutes until the chicken is cooked through and the sauce has thickened.
Fluff the cooked rice with a fork and serve the butter chicken over the top, garnished with chopped fresh cilantro.

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Ingredients

Instructions

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