Indian Butter Chicken with Spiced Cauliflower Rice

Tender chicken pieces simmered in an aromatic spiced tomato sauce finished with a touch of butter and Greek yogurt, served over fluffy cauliflower rice.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: Indian
• Difficulty: Easy
• Cost: $3.04/serving

Dietary

• High-Protein
• Low-Carb
• Gluten-Free
• Nut-Free
• Egg-Free
• Halal
• Low-Sugar
• Low-Saturated-Fat
• Low-Calorie
• Low-Fat

Tags

• sauté
• quick
• healthy
• rich
• comfort food
• tangy
• smoky

Ingredients

• 1 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1 can crushed tomatoes (14.5 oz can)
• 0.5 cup nonfat plain Greek yogurt
• 1 package frozen cauliflower rice (12 oz package)
• 1 tablespoon butter
• 1 tablespoon olive oil (extra virgin)
• 4 clove garlic (minced)
• 1 tablespoon fresh ginger (minced)
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. In a medium bowl, toss the chicken breast pieces with 1/2 tablespoon of the garam masala, 1/2 teaspoon of the smoked paprika, and 1/2 teaspoon of the salt.
2. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and sear for 4 to 5 minutes until browned on the outside, then transfer to a plate.
3. Reduce heat to medium. Add the butter, minced garlic, and fresh ginger to the skillet, stirring for 1 minute until fragrant.
4. Stir in the crushed tomatoes, the remaining 1/2 tablespoon garam masala, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon of the salt. Simmer for 5 minutes until slightly thickened.
5. Meanwhile, heat the frozen cauliflower rice in a separate skillet or microwave according to package directions with the remaining 1/2 teaspoon ground cumin and 1/4 teaspoon salt until tender and hot.
6. Return the chicken and any resting juices to the sauce. Simmer gently over medium-low heat for 3 to 4 minutes until the chicken registers an internal temperature of 165°F. Remove from heat and stir in the nonfat plain Greek yogurt until smooth and creamy.
7. Divide the spiced cauliflower rice among plates, ladle the butter chicken on top, and garnish with fresh cilantro.

Notes

Stirring the Greek yogurt in off the heat prevents curdling and yields a luscious, velvety sauce with minimal saturated fat.

Nutrition (per serving)

• Calories: 274
• Protein: 31.8 g
• Carbohydrates: 13.8 g
• Fat: 9.4 g
• Fiber: 4.1 g
• Sodium: 993 mg
• Saturated Fat: 2.8 g
• Sugar: 8.3 g
• Cholesterol: 89 mg