Name: Spiced 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; 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 2 1/2 tbsp nonfat Greek yogurt; 1/4 cup canned tomato sauce; 2 cloves garlic, minced; 1 tbsp ginger, grated; 1 tsp garam masala; 1/4 tsp turmeric; 1/2 tsp salt; 1 1/2 tsp butter; 1/3 cup cilantro, chopped

Instructions

Prep 20 min · Cook 20 min

In a small pot, combine the rice, 1/2 cup of the water, and a pinch of 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 heat. Add the garlic and ginger, cooking for 1 minute until fragrant.
Add the chicken pieces to the skillet. Season with the garam masala, turmeric, and the remaining salt. Cook, stirring often, for 5 minutes until the chicken is lightly browned.
Stir in the tomato sauce and the remaining 1/4 cup of water. Reduce heat to medium-low and simmer for 8 minutes until the sauce coats the back of a spoon and the chicken is white throughout. Add a splash of water if the sauce becomes too thick. Done when opaque in the center, 165°F.
Remove the skillet from the heat. Stir in the Greek yogurt until smooth and creamy. Fluff the rice with a fork and plate it with the chicken. Garnish with chopped cilantro.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes