Mindful Sodexo 
Tender chicken simmered in a creamy tomato butter sauce served with quinoa rice, spinach & potatoes & cucumber yogurt
Nutrition Facts:
Calories: 450, Carbs: 45g, Protein: 32g, Fat: 17g, Sat. Fat: 4.5g, Cholesterol: 80mg, Sodium: 500mg, Fiber: 5g
Prep Time: 40 to 45 minutes plus 8 hours for marinating chicken Cook time: 35 to 60 minutes Yield: 4 servings; 1 bowl per per serving
Fragrant Indian Butter Chicken Bowl
Tandoori Chicken Breast
- 6 tablespoons nonfat plain yogurt
- 1 teaspoon lemon juice
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 3/8 teaspoon ground black pepper
- 1/8 teaspoon cayenne
- 3/4 teaspoon cumin
- 1 teaspoon ground coriander
- 3/4 teaspoon ginger puree
- 3/4 teaspoon finely chopped garlic or garlic puree
- 3/4 teaspoon smoked paprika
- 3/8 teaspoon Kosher salt
- 3/8 teaspoon ground turmeric
- 3 4-ounce boneless skinless chicken breasts
Mint and Onion Raita makes 1 cup
- 3/4 cup nonfat plain yogurt
- 1/2 cup finely chopped red onions
- 3 tablespoons chopped mint
- 2 tablespoons seeded & very finely chopped jalapeno
- 1/8 teaspoon toasted & ground cumin seed
- 1/8 teaspoon ground black pepper
- 1/16 teaspoon cayenne
- 1/8 teaspoon Kosher salt
Saag Aloo (Spinach & Potatoes)
- 1 medium russet potato, cut into 1-inch cubes
- 4 teaspoons canola oil, split in half
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1 teaspoon ginger puree
- 1 teaspoon garlic puree
- 8 ounces baby spinach (about 4 cups)
- 2 teaspoons butter
- 2 teaspoons lemon juice
Quinoa Basmati Pulao
- 6 tablespoons tricolor quinoa
- 6 tablespoons basmati rice
- 1 1/2 cups water
- 1 1/2 teaspoons canola oil
- 1/8 teaspoon Kosher salt
Makhani Sauce
- 1 tablespoon canola oil
- 1 teaspoon ginger puree
- 1 teaspoon garlic puree
- 2 tablespoons finely chopped green pepper
- 1/2 jalapeno pepper
- 1 teaspoon paprika
- 1/8 teaspoon cayenne
- 1/2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon Kosher salt
- 1 cup no salt added crushed canned tomatoes
- 1 1/4 cups water
- 1/4 cup nonfat plain yogurt
- 1 tablespoon butter
Fragrant Indian Butter Chicken Bowl
- 3 cups quinoa basmati pulao
- 2 cups saag aloo (spinach & potatoes)
- 10 ounces sliced tandoori chicken breast
- 2 cups makhani sauce
- 4 teaspoons chopped cilantro
- 8 teaspoons mint and onion raita
To Prepare Tandoori Chicken Breast:
- 1. In a mixing bowl, combine yogurt, lemon juice, cloves, nutmeg, black and cayenne pepper, cinnamon, cumin, coriander, ginger, garlic, paprika, salt, and turmeric for marinade. Mix until well-blended.
- 2. If chicken breasts are thick, cut in half lengthwise to make ½-inch to ¾-inch thick pieces. This step will ensure that the chicken cooks evenly on the grill and does not dry out.
- 3. Place the chicken in the marinade, turning it to coat it evenly. Cover and keep refrigerated for 8 hours or overnight. Drain and discard excess marinade.
- 4. Preheat a cleaned and oiled grill or broiler over high heat. Place chicken breasts on a hot grill and cook for 1 minute. Turn 90 degrees and cook for another minute. Flip and repeat to ensure even marks. Transfer to a lined baking sheet.
- 5. Reduce the oven temperature to 400 degrees Fahrenheit. Cook the chicken for 5 to 6 minutes or until cooked to an internal temperature of 165 degrees Fahrenheit. Keep warm until ready to enjoy, or cool quickly and refrigerate for up to 3 days.
To Prepare Mint and Onion Raita:
- 1. In a medium bowl, whisk the yogurt until smooth.
- 2. Stir in the remaining ingredients and mix well. Cover and keep refrigerated until ready to use.
To Prepare Saag Aloo (Spinach & Potatoes):
- 1. Preheat the oven to 375 degrees Fahrenheit. Toss the potatoes, half of the oil, and half of all the spices in a bowl. Place the potatoes on a baking sheet in a preheated oven and roast them for 15 to 20 minutes until light brown.
- 2. Heat a large skillet over medium-high heat when the potatoes are almost cooked. Add the second half of the oil. When the oil is shimmering, add ginger and garlic and cook for 30 seconds until aromatic.
- 3. Add remaining spices and toast for 20 to 30 seconds until aromatic. Add the spinach and cook for 2 minutes until the spinach is wilted.
- 4. Add the butter and then the lemon juice. Stir in roasted potatoes. Keep warm until ready to enjoy, or cool quickly and refrigerate for up to a day.
To Prepare Quinoa Basmati Pulao:
- 1. Wash the basmati rice and quinoa together at least 2 times.
- 2. Bring water to a boil. Place the rice and quinoa in a pot with a tight-fitting lid, pour the boiling water over it, and stir in the oil and salt.
- 3. Cover the pan and cook over medium-low heat for 15 to 20 minutes or until grains are tender and the liquid is absorbed.
- 4. Remove the lid and fluff the rice and quinoa mixture with a fork. Keep warm until ready to eat.
To Prepare Makhani Sauce:
- 1. Heat the oil in a small pot over medium heat. Add the ginger, garlic, and green bell pepper. Sauté for 3 minutes until the peppers are tender.
- 2. Add the jalapeno, paprika, cayenne, cumin, coriander, and salt and stir for a minute.
- 3. Add the tomato, stir, simmer, and cook for 10 minutes.
- 4. Add the water, boil, and simmer for 10 to 15 minutes until you see fat on top of the sauce.
- 5. Place the yogurt in a small bowl. Slowly whisk a small amount of hot sauce into the yogurt to temper it, then stir the tempered yogurt mixture into the rest of the sauce. This step will help the sauce get a smooth, creamy texture.
- 6. Stir in the butter and keep warm until ready to use.
To Assemble Fragrant Indian Butter Chicken Bowl:
- 1. For each plate, place 3/4 cup of the basmati quinoa pulao on the upper right part of the bowl.
- 2. Place 1/2 cup of saag aloo on the upper left part of the bowl.
- 3. Fan out 2 1/2 ounces (3/4 sliced chicken breast) of tandoori chicken on the front part of the bowl.
- 4. Pour 1/2 cup of makhani sauce on the chicken. Garnish with 1 teaspoon of chopped cilantro. Lastly, place 2 teaspoons of raita on the left side of the chicken. Enjoy immediately!
Chef Tips:
- 1. - Try laal mirchi or Kashmiri chili pepper instead of the cayenne and/or paprika.
- Ginger-garlic puree or paste can be bought separately or found combined in many South Asian grocery stores. You can also make it at home in a food processor or with a mortar and pestle.
- The chicken, saag aloo, and makhani sauce can be made a day ahead or in large batches and refrigerated or frozen for a quick future meal. If freezing, freeze one or two portions at a time, labeling and dating the containers.
