Name: Spiced butter chicken with basmati rice
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1/4 cup basmati rice; 3/4 cup water; 1/2 tsp salt; 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 2 cloves garlic, minced; 1 tbsp ginger, grated; 3/4 tsp garam masala; 1/4 tsp turmeric; 1/4 tsp cayenne pepper; 1 tsp salted butter; 1/2 cup canned tomato sauce; 3 tbsp nonfat Greek yogurt; 3 tbsp fresh cilantro, chopped

Instructions

Prep 25 min · Cook 15 min

Rinse the rice in a mesh strainer until the water runs clear. In a small saucepan, combine the rice, 1/2 cup of the 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 an 8-inch skillet over medium-high heat. Add the chicken pieces in a single layer and cook for 3 minutes, flipping once, until browned but not cooked through.
Reduce the heat to medium. Add the garlic, ginger, garam masala, turmeric, cayenne, and the remaining 3 1/2 tbsp of water. Stir constantly for 1 minute to prevent scorching and deglaze the pan.
Stir in the tomato sauce and the remaining salt. Cover and simmer for 5 minutes. Uncover and continue simmering for 5 minutes more until the sauce has thickened slightly. Done when opaque in the center, 165°F.
Remove the skillet from the heat. Stir in the Greek yogurt until the sauce is uniform. Fluff the rice with a fork. Plate the rice, top with the chicken and sauce, and garnish with cilantro.

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Ingredients

Instructions

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