Name: Spiced butter chicken with basmati rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup basmati rice, rinsed; 1/2 cup water; 1/2 tsp salt; 5 oz boneless skinless chicken breast, cut into 1-inch pieces; 1 tsp olive oil; 1/4 medium yellow onion, diced; 1 clove garlic, minced; 1 1/2 tsp ginger, grated; 1/3 cup tomato sauce; 2 tbsp nonfat Greek yogurt; 1 tsp salted butter; 1 tsp garam masala; 1/4 tsp turmeric; 1/4 tsp chili powder; 1/4 cup fresh cilantro, chopped; 3 tbsp water

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the rinsed rice, the larger portion of water, and half the salt. Bring to a boil, then reduce heat to low, cover with a tight lid, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
While the rice cooks, heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 5 minutes until browned on all sides, then remove the chicken from the pan.
Reduce the heat to medium. Add the onion to the skillet and cook for 5 minutes until softened. Stir in the garlic, ginger, garam masala, turmeric, and chili powder and cook for 1 minute until fragrant.
Stir in the tomato sauce, the smaller portion of water, and the remaining salt. Return the chicken to the skillet. Reduce heat to low and simmer for 8 to 10 minutes until the sauce coats the back of a spoon. Add a splash more water if it looks dry. Done when opaque in the center, 165°F.
Remove the skillet from the heat. Stir in the Greek yogurt and butter until the sauce is smooth and the butter has melted. Fluff the rice with a fork and plate it with the chicken and sauce. Garnish with cilantro.

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Ingredients

Instructions

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