A healthier alternative to an Indian favorite, this butter chicken and jasmine rice is sure to delight.

Serves 5
Gluten Free

Ingredients

  • ½ cup low fat plain yogurt
  • ¼ tsp. lemon juice
  • ¾ tsp. garam masala
  • 1 lb. chicken, raw, cut into strips
  • ¾ tsp. olive oil
  • 1½ tsp. garlic, chopped
  • 1½ tsp. ginger, pureed
  • 1 cup onion, diced
  • 2 tbsp. unsalted butter
  • 6 tbsp. white wine
  • 1½ cup canned tomatoes, diced
  • ½ tsp. ground cinnamon
  • 1 tsp. ground turmeric
  • ½ tsp. paprika
  • ¾ tsp. garam masala
  • 1½ cups chicken broth, gluten free
  • 1 tsp. olive oil
  • ¼ cup red pepper, diced
  • ¾ cup carrot, diced
  • ¾ cup cauliflower, trimmed
  • ½ cup half & half creamer
  • 2½ cups spinach
  • 3¾ cups jasmine rice, cooked (per pkg instructions, omitting salt)
  • 5 tsp. green onion, diced

Instructions

  1. Whisk together the yogurt, lemon juice, and garam masala in a bowl.
  2. Place the chicken in the mixture and coat with the marinade; cover and refrigerate 12 hours.
  3. Heat skillet over medium heat, add oil, garlic, and ginger; sauté for 1 minute.
  4. Add butter and onions; cook until onions are caramelized.
  5. Deglaze pan with white wine, add tomatoes, cinnamon, turmeric, paprika, and garam masala; stir to combine, simmer for 2 minutes.
  6. Add chicken broth; simmer for 5 minutes. With an emersion blender, blend sauce until smooth.
  7. Heat oil in a large skillet, over medium heat.
  8. Add chicken and marinade; sauté until chicken starts to brown.
  9. Add red pepper, carrots, cauliflower and blended sauce; bring to a slow simmer until vegetables are cooked.
  10. Add cream and spinach, simmer for 10-15 minutes.

Plate Assembly

Serve 1 cup of butter chicken mixture over ¾ cup jasmine rice; garnish with diced green onion.