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

Instructions

Prep 20 min · Cook 20 min

Rinse the rice until the water runs clear. In a small pot, combine the rice and 1/3 cup of water. Bring to a boil, then reduce heat to very low. Cover with a tight-fitting lid and simmer for 15 minutes without lifting the lid. Remove from heat and let rest, still covered, for 5 minutes.
While the rice cooks, melt all the butter in a 10-inch skillet over medium heat. Add the onion and sauté for 5 minutes until softened. If the onion sticks, add a splash of the remaining water. Stir in the garlic, ginger, garam masala, and turmeric and cook for 1 minute until fragrant.
Add the chicken pieces and salt to the skillet. Cook for 4 minutes, stirring often to coat the chicken in the spice mixture, until the chicken is mostly opaque on the outside. If the spices darken too quickly, add another spoonful of water.
Stir in the tomato paste, crushed tomatoes, and the rest of the water (about 80 grams). Reduce heat to medium-low and simmer partly covered, stirring occasionally, for 10 minutes until the sauce coats the back of a spoon. Done when thickest piece is white throughout, 165°F.
Remove the skillet from the heat. Stir in the Greek yogurt until the sauce is creamy and orange. Fluff the rice with a fork and plate the rice topped with the butter chicken. Garnish with cilantro.

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Ingredients

Instructions

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