Name: Butter chicken with basmati rice
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/4 cup basmati rice; 2/3 cup water; 3/4 tsp salt; 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 1/4 cup nonfat Greek yogurt; 1 tsp salted butter; 1/3 cup yellow onion, finely diced; 2 cloves garlic, minced; 1 1/2 tsp ginger, grated; 1/4 cup tomato sauce; 1 tsp garam masala; 1/4 tsp turmeric; 1/4 tsp chili powder; 1/4 cup fresh cilantro, chopped

Nutrition

Per serving

456 calories

Protein: 44g; 39% of calories
Carbs: 52g; 46% of calories
Fat: 8g; 16% of calories

Instructions

Prep 20 min · Cook 20 min

In a small saucepan, combine the rice, water, and a pinch of 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 sauté for 5 minutes until softened. Stir in the garlic, ginger, garam masala, turmeric, and chili powder, and cook for 1 minute until fragrant.
Add the chicken, tomato sauce, and the rest of the salt to the skillet. Stir to coat the chicken. Lower the heat to medium-low and simmer for 10 minutes until the chicken is opaque in the center. Done when opaque in the center, 165°F.
Remove the skillet from the heat. Stir in the Greek yogurt until the sauce is smooth. If the sauce is too thick, stir in a spoonful of water.
Fluff the rice with a fork and place it on a plate. Top with the butter chicken and garnish with chopped cilantro.

Nutrition

Ingredients

Instructions

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