Butter Chicken with Jasmine Rice


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Butter Chicken w/ Jasmine Rice
Yield: 5 Servings
Gluten Free

Ingredients:
8 tbsp. 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
½ cup Carrot, Diced
½ cup Cauliflower, Trimmed
8 tbsp. Half & Half Creamer
2½ cups Spinach
3¾ cups Jasmine Rice, Cooked (per package instructions)
5 tsp. Green Onion, Diced

Preparations:
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.
11. Place cutlet on a pan and finish in the oven for 8-10 minutes or until an internal temperature of 145F is reached, slice.

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

400 Calories/ 220 mg Sodium/ 21.5% Cal/Fat

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