(Not) Butter Chicken
Ingredients
The Chicken
-
1.25
lbs.
chicken breasts
The Sauce
-
3
Tbsp
butter
-
3
cloves
garlic
-
1
medium
onion
-
1
inch
fresh ginger
-
1
Tbsp
garam masala
-
¼
tsp
cayenne pepper
-
1
15 oz. can
tomato sauce
-
1
15 oz. can
diced tomatoes
-
½
cup
plain yogurt
The Rice
-
1½
cups
jasmine or basmati rice
-
2¼
cups
water
Instructions
- Trim fat from chicken and cut into small chunks.
- Dice the onion and mince the garlic and ginger.
- Melt butter in a large pot over medium/high heat and brown the chicken chunks.
- Remove the chicken and set aside.
- Reduce heat, add onions, garlic, and ginger, and sauté until softened.
- Add garam masala and cayenne pepper, and cook for an additional 2 minutes.
- Stir in tomato sauce and diced tomatoes, then return chicken to the pot.
- Cover and simmer on medium-low for about one hour until chicken is tender.
- While the chicken simmers, cook the rice by combining it with water, bringing to a boil, then simmering for 20 minutes.
- Once chicken is tender, break it into smaller pieces if desired and stir in yogurt.
- Serve the chicken mixture over rice.
Nutrition Facts (estimated)
Servings
6
Calories
392
Total fat
10g
Total carbohydrates
48g
Total protein
27g
Sodium
527mg
Cholesterol
0mg
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