One-Pot Indian Butter Chicken

• Meat

  • 1 package Chicken thighs, boneless skinless

• Produce

  • 1/4 cup Cilantro, fresh leaves
  • 3 Garlic cloves
  • 1 can Muir glen tomatoes, organic fire roasted
  • 1 cup Onion

• Canned Goods

  • 2 cups Progresso chicken broth

• Pasta & Grains

  • 1 cup Basmati rice

• Baking & Spices

  • 1 tbsp Garam masala
  • 1/4 tsp Red pepper flakes
  • 1/2 tsp Salt

• Dairy

  • 6 tbsp Butter

• Other

  • 1/2 cup Yoplait® greek 100 plain yogurt

Found on tablespoon.com

Description

Ingredients

• 1 package (20 oz) boneless skinless chicken thighs, cut in 1-inch pieces
• 1 tablespoon garam masala
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 6 tablespoons butter
• 1 cup diced onion
• 2 cups Progresso™ chicken broth (from 32-oz carton)
• 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
• 3 garlic cloves, finely chopped
• 1 cup uncooked basmati rice
• 1/2 cup Yoplait® Greek 100 plain yogurt
• 1/4 cup finely chopped fresh cilantro leaves

Directions

• 1 In medium bowl, toss chicken with garam masala, salt and pepper flakes until chicken is coated. In 12-inch skillet, melt butter over medium-high heat. Cook chicken in butter about 4 minutes or until browned on first side; stir, and cook 2 minutes longer.
• 2 Stir in onion; cook 3 to 4 minutes or until softened. Stir in broth, tomatoes and garlic; heat to boiling, stirring occasionally.
• 3 Stir in rice; return to boiling. Stir; reduce heat to medium-low. Cover and cook about 20 minutes, without removing cover, until rice is tender and liquid is absorbed.
• 4 Top with yogurt and cilantro.

Nutrition