Name: Spiced butter chicken with rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup basmati rice; 3/4 cup water; 1/2 tsp salt; 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 1 1/2 tsp salted butter; 1/3 cup yellow onion, finely diced; 1 clove garlic, minced; 2 tsp ginger, grated; 1 tsp garam masala; 1/4 tsp turmeric; 1/4 cup tomato sauce; 2 tbsp nonfat Greek yogurt; 1 tsp lemon juice; 2 tbsp fresh cilantro, chopped

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the rice, 1/2 cup of the water, and half the salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
While the rice cooks, melt the butter in a 12-inch skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, ginger, garam masala, and turmeric. Toast the spices, stirring constantly, for 1 minute until very fragrant.
Add the chicken pieces and the rest of the salt to the skillet. Cook, stirring occasionally, until the chicken is browned on all sides, about 4 minutes. Pour in the tomato sauce and the remaining 1/4 cup of water. Cover the skillet and simmer over medium-low heat until the sauce coats the back of a spoon and the chicken is white throughout. Done when Chicken is white throughout and no longer pink, 165°F.
Remove the skillet from the heat and let cool for 30 seconds. Stir in the Greek yogurt and lemon juice until the sauce is creamy and well combined. Fluff the rice with a fork and serve the chicken and sauce over the rice, topped with fresh cilantro.

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Instructions

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