Butter Chicken & Basmati Rice

6 minutesPrep time

13 minutesCook time

1200 cal.Per serving

Ingredients for 1

1 cup

Basmati rice (cooked)

Chicken thighs (boneless, skinless)

1/2 tbsp

Paprika

1 tsp

Turmeric (ground)

1/2 tbsp

Garam masala

2 tbsp

Greek Yogurt (plain)

1/2 cup

Tomatoes (canned, crushed)

1/2

Yellow onion

Stovetop, Immersion blender, Frying pan, Knife

Step 1
Prep the rice according to package instructions. Peel & dice the onion.
Step 2
Cut the chicken into bite-sized cubes. Add to a bowl.
Step 3
Season the chicken with salt, pepper & half of all the spices: turmeric, garam masala & paprika. (Pro tip: for punchier flavor add fresh ginger & crushed garlic!) Add half of the greek yogurt & toss it all together until evenly coated.
Step 4
Heat half of the butter on a pan over medium-high heat. Add the chicken & stir frequently until it's mostly cooked, about 3-5 min. Transfer the chicken to a plate.
Step 5
In the same pan, add the onions & sauté 2-3 min, until translucent. Add the remaining butter & spices. Mix to combine.
Step 6
Add in the crushed tomatoes & remaining yogurt. Mix well, then transfer everything into an immersion blender cup or small blender. Purée until creamy, about 30 sec - 1 min.
Step 7
Pour the sauce back into the pan along with the chicken. Simmer the sauce & stir frequently, until the chicken is fully cooked, about 3 more min.
Step 8
Serve the butter chicken over fluffy basmati rice & garnish with fresh herbs if you have! Enjoy!