Indian · Dinner
Butter Chicken Rice Bowl (High-Protein)
Chicken breast simmered in a spiced tomato-butter sauce with cream and Greek yogurt, served over basmati rice with chickpeas for added protein and fibre. Warming garam masala, ginger, and fenugreek round out the sauce, finished with fresh cilantro.
$5
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
618Calories
58.5gProtein
23.1gFat
45.8gCarbs
9.2gSugar
7gFiber
498mgSodium
194mgChol
11.5gSat Fat
1185mgPotassium
172mgCalcium
4.3mgIron
0.6mcgVitamin B12
11mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Combine chicken breast pieces with 60g plain yogurt, ginger-garlic paste, turmeric, and chili powder; coat evenly. Chop onion finely, mince garlic, and crush kasuri methi.
2
Marinate
Cover and chill for 20 minutes until yogurt tenderizes the chicken.
3
Sear
Melt half the butter in a skillet over medium-high heat; sear chicken for 4–5 minutes, turning once, until lightly browned but not cooked through. Set aside.
4
Simmer
Add remaining butter, sauté onion over medium heat for 3–4 minutes until soft and golden. Add garlic and ginger-garlic paste; cook for 1 minute until fragrant. Stir in canned tomatoes, garam masala, cumin, and cayenne; simmer over medium-low for 10 minutes until tomatoes break down and oil glistens.
5
Simmer
Return chicken and juices to skillet with chickpeas; simmer over medium-low for 8–10 minutes until chicken is opaque and firm. Stir in heavy cream, yogurt, and kasuri methi over low heat for 1–2 minutes until glossy and pale orange. Season with salt.
6
Plate
Spoon rice into a bowl, ladle butter chicken and sauce over top, finish with cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g chicken breast
- 120g120g plain yogurt
- 2 tsp2 tsp ginger-garlic paste
- 1 tsp1 tsp turmeric
- 1 tsp1 tsp chili powder
- 2 tbsp2 tbsp butter
- 11 onion
- 4 cloves4 cloves garlic
- 7 oz100g, a scant half of a 14.5 oz can canned tomatoes
- 2 tsp2 tsp garam masala
- 1 tsp1 tsp cumin
- 1/2 tsp1/2 tsp cayenne
- 4 tbsp60ml heavy cream
- 2 tbsp30g plain yogurt
- 1 tsp1 tsp kasuri methi
- 2/3 cup120g cooked chickpeas
- 1 1/3 cup260g cooked basmati rice
- 2 tbsp2 tbsp cilantro
- salt to taste
