Indian · Dinner
Butter Chicken Rice Bowl (GLP-1)
Boneless chicken thigh simmers in a spiced tomato-yogurt sauce with butter and cream, portioned smaller and paired with a fibre-rich lentil-cauliflower rice base instead of white rice. Warming garam masala, ginger and garlic define the flavour. Served warm in a bowl.
$4
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
401Calories
40.2gProtein
14.6gFat
21.8gCarbs
6.9gSugar
6.9gFiber
612mgSodium
205mgChol
7.8gSat Fat
1050mgPotassium
140mgCalcium
3.4mgIron
0.7mcgVitamin B12
26mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Combine chicken thigh pieces with yogurt, turmeric, and chili powder in a small bowl; marinate 15 minutes at room temperature.
2
Sauté
Heat skillet over medium heat with 1 tsp butter; add minced garlic and grated ginger, sauté 1 minute until golden and fragrant.
3
Simmer
Stir in tomato paste and crushed tomato; simmer over medium-low heat 5 minutes, stirring occasionally, until sauce darkens.
4
Sear
Push sauce to one side, add marinated chicken, sear over medium-high heat 6–7 minutes turning occasionally until opaque throughout.
5
Finish
Stir in garam masala and cumin, simmer over medium-low heat 5 minutes until sauce clings to meat and oil glistens.
6
Steam
Meanwhile, steam cauliflower rice in covered pot over medium heat with a splash of water 4 minutes until tender; stir in lentils.
7
Build
Spoon cauliflower rice and lentil mixture into a bowl; ladle butter chicken sauce over the top.
8
Plate
Scatter chopped cilantro over the bowl and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g boneless, skinless chicken thigh
- 4 tbsp4 tbsp plain yogurt
- 1 tsp1 tsp turmeric-ground
- 1 tsp1 tsp chili powder
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 4 tbsp4 tbsp tomato paste
- 1/2 cup120ml canned crushed tomato
- 2 tsp2 tsp garam masala
- 1 tsp1 tsp cumin-ground
- 2 tbsp2 tbsp butter
- 4 tbsp4 tbsp heavy cream
- 1/2 cup120g cooked lentils
- 1 1/2 cup200g cauliflower rice
- 2 tbsp2 tbsp cilantro
- salt to taste
