By Alex McNaught
Healthy Butter Chicken
5 steps
Prep:10minCook:30min
Updated at: Thu, 17 Aug 2023 12:03:19 GMT
Nutrition balance score
Great
Glycemic Index
38
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories446.6 kcal (22%)
Total Fat16.1 g (23%)
Carbs44.6 g (17%)
Sugars6.9 g (8%)
Protein31.1 g (62%)
Sodium1115.4 mg (56%)
Fiber6.7 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
50gbrown rice
9gunsalted butter
250gchicken breast
skinless, cut into cubes
salt
to taste
pepper
to taste
1onion
finely diced
2garlic cloves
finely chopped
40gtandoori paste
2carrots
medium, thinly sliced
248gtomato passata
125mlchicken stock
65gGreek yoghurt
or dairy-free alternative
2 sprigsfresh coriander
roughly chopped
Instructions
Step 1
Place rice, 1/2 cup water and 1/4 tsp salt in a small saucepan and bring to the boil. Reduce to a simmer, cover and cook for 25 minutes. Remove from heat and stand for 5 minutes before fluffing with a fork.
Step 2
Meanwhile, heat butter in a non-stick saucepan over medium-high heat. Season chicken with salt and pepper and brown in butter for 2-3 minutes. Set chicken aside.
Step 3
To the same pan, add onion and cook over medium heat for 5 minutes, or until translucent. Add garlic, cook for a minute, add tandoori paste and continue to cook, stirring, for 2 minutes. Add carrots, passata and stock and simmer for 3 minutes.
Step 4
Return chicken to pan and continue to simmer for another 5 minutes, or until chicken is cooked through. Remove from heat and stir through yoghurt.
Step 5
Divide rice and chicken between two bowls and top with fresh coriander to serve.
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