Butter Chicken

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Juicy chicken swimming in a rich, creamy sauce served over brown rice topped with a dollop of cool yogurt.

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Ingredients:

• 2 Tbsp olive oil, divided
• 2 tsp garam masala, divided
• 1/2 onion, finely diced
• 2 Tbsp butter
• 2 tsp lemon juice
• 2 tsp minced ginger
• 2 garlic cloves, minced
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 bay leaf
• 1 c tomato sauce
• 1 c half-and-half cream
• 1/2 c plain greek yogurt, divided
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 lb uncooked chicken breast, diced
• 1 Tbsp cornstarch
• 1/4 c cold water

Directions:

1. Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Cook onion until translucent. Add in butter, lemon juice, ginger, garlic, 1 tsp garam masala, chili powder, cumin and bay leaf. Cook for 1 minute.
2. Add tomato sauce, half-and-half cream and 1/4 c of greek yogurt. Stir well. Add cayenne, salt and pepper. Simmer sauce for 10 minutes.
3. While the sauce is simmering, heat 1 Tbsp olive oil in a large skillet. Cook chicken until golden brown and no longer pink inside. Add a couple of spoonfuls of the sauce and cook for a few more minutes.
4. Add the chicken into the sauce. Whisk together the cornstarch and cold water and add to the pot. Cook for 10-15 minutes longer.
5. Serve over brown rice and topped with yogurt.

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Nutritional Information*

• Servings: 6
• Calories per serving: 245
• Total Fat: 13.5 g
• Saturated Fat: 6.6 g
• Total Carbohydrates: 10.4 g
• Dietary Fiber: 2.4 g
• Sugar: 3 g
• Protein: 20.4 g

*Nutritional Information estimated using MyFitnessPal