Name: Spiced butter chicken with basmati rice
Prep time: 18 min
Cook time: 17 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup basmati rice; 3/4 cup water; 1 tsp salt; 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 1/4 cup nonfat Greek yogurt; 1/4 cup canned tomato sauce; 1 tsp butter; 1/3 cup yellow onion, finely diced; 2 cloves garlic, minced; 1 tbsp ginger, grated; 1 tsp garam masala; 1/4 tsp turmeric; 1/2 tsp cayenne pepper; 1/4 cup fresh cilantro, chopped; 1 tsp lemon juice

Instructions

Prep 18 min · Cook 17 min

In a small pot, combine the rice, 1/2 cup of water, and half the salt. Bring to a boil over high heat, then reduce 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 10-inch skillet over medium-high heat. Add the chicken pieces and cook for 5 minutes, stirring occasionally, until browned on all sides. Done when opaque in the center, 165°F.
Add the onion to the skillet. Cook for 4 minutes until the onion is soft. Add the garlic, ginger, garam masala, turmeric, cayenne, and 2 tablespoons of the remaining water. Stir constantly for 1 minute, scraping up the browned bits, until very fragrant.
Stir in the tomato sauce, the remaining salt, and the rest of the water. Reduce heat to low and simmer for 5 minutes until the sauce coats the chicken.
Remove the skillet from the heat. In a small bowl, whisk the Greek yogurt with a spoonful of the hot sauce until smooth, then stir the mixture back into the skillet. Stir in the lemon juice. Warm gently over low heat for 1 minute without letting it boil. Taste and add more salt if needed.
Fluff the rice with a fork and place on the plate. Top with the butter chicken and sauce, then garnish with fresh cilantro.

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Ingredients

Instructions

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