Light Butter Chicken
with Pulao Basmati Rice
Cooking time
30 minutes
Servings
4
Calories
750 /serving
Here’s a wholesome butter chicken you’ll feel good about feeding the fam. We use cashew butter and Greek yogurt to make the creamy sauce. Into fluffy basmati go sautéed carrots, edamame and onion for a flavourful pilaf (a.k.a. pulao). Your butter chicken 'lite' is ready to enjoy.
We will send you:
- 8 Canadian-raised chicken thighs (air chilled)
- 1 Onion (or shallot)
- 14g Cilantro
- 200g Nantes carrots
- 150g Edamame (or green peas)
- 12g Chicken demi-glace
- 15g Cashew butter
- 200ml Tomato sauce
- 315g Basmati rice
- 100g Greek yogurt
- 24g Punjab Pleasures spices (coriander, black pepper, cumin, fennel, fenugreek, garlic, ginger, paprika, turmeric, sea salt, brown sugar)
Contains: Cashews • Milk • Soy
You will need:
Large pan
Medium pot
Oil
Peeler
Salt & pepper (S&P)
3 tbsp Butter
Total Fat
40 g
Saturated Fat
9 g
Sodium
970 mg
Total Carb
81 g
Sugars
11 g
Protein
49 g
Fibre
6 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 3 cups water and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Cook the chicken
- Meanwhile, pat the chicken dry; cut into bite-size pieces.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, turning occasionally, 4 to 6 min., until cooked through; season with ¼ of the spices and S&P.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Mise en place
- Meanwhile, peel and halve the carrots lengthwise; thinly slice crosswise.
- Peel and halve the onion; mince ½ and halve the remaining ½ lengthwise, then thinly slice crosswise.
- Roughly chop the cilantro leaves and stems.
Sauté the vegetables
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the sliced onion and sauté, 2 to 3 min., until browned.
- Transfer to a small bowl.
- In the same pan, heat a drizzle of oil on medium-high.
- Add the carrots and sauté, 2 to 3 min., until softened.
- Add the edamame and sauté, 1 to 2 min., until warmed through.
- Transfer to second small bowl and reserve the pan.
Make the sauce & coat the chicken
- In the same pan, heat 3 tbsp butter on medium.
- Add the minced onion and remaining spices. Sauté, 1 to 2 min., until fragrant.
- Add the tomato sauce, demi-glace, cashew butter, 1 cup water and S&P; stir well.
- Add the chicken and cook, stirring occasionally, 3 to 5 min., until the sauce has thickened and the chicken is coated.
- Off the heat, add the yogurt; stir well.
Finish & serve
- To the pot of rice, add the carrots and edamame; stir well.
- Divide the rice between your plates.
- Top with the sauce, chicken and sliced onion.
- Garnish with the cilantro. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
