Ingredients
1
cup plain fat-free yogurt
1/2
teaspoon ground coriander
1/2
teaspoon ground cumin
1/4
teaspoon ground red pepper (cayenne)
2
tablespoons chopped fresh mint leaves
1/2
cup Progresso™ reduced-sodium chicken broth, warmed
1
pinch saffron threads, if desired
1
tablespoon butter
2
boneless skinless chicken breasts, cut into 3/4-inch cubes
1
cup diced onion
1/4
teaspoon salt
1
teaspoon garam masala
4
cups cooked basmati rice (or other white rice)
Preparation
In medium bowl, stir together yogurt sauce ingredients, reserving half of the mint for garnish; cover and refrigerate.
Place chicken broth in small bowl, and add saffron threads. Set aside.
Heat 10- to 12-inch skillet or Dutch oven over medium-high heat. Add butter; heat until foaming. Add chicken; brown on all sides, 6 to 7 minutes. Transfer chicken to plate, using slotted spoon.
Add onion and salt to same skillet. Cook 2 to 3 minutes or until translucent. Add garam masala; cook 1 minute longer or until fragrant.
Add broth mixture, stirring first if using saffron threads. Add chicken; stir to coat. Reduce heat to medium; simmer 3 to 5 minutes longer to allow flavors to combine.
Divide rice among 4 shallow bowls; top with chicken mixture, yogurt sauce and remaining mint.
