what kate ate

what you’ll need

for the chicken

• 1.5 lbs chicken thighs
• 2 tbsp nonfat greek yogurt
• 1 tsp garlic powder
• 1/2 tsp ground ginger
• 2 tbsp olive oil
• 2 tsp garam masala
• 1 tsp paprika
• 1/2 tsp ground coriander
• 1/2 tsp turmeric
• 1 tsp cumin
• 1 tsp salt
• 1/2 tsp black pepper

for the turmeric rice

• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 cup basmati rice
• 1 tsp garam masala
• 1/2 tsp cumin
• 1/2 tsp turmeric
• 2 cups chicken bone broth

for the cilantro mint sauce

• 1 cup greek yogurt
• 3/4 cup cilantro
• 1/4 cup mint
• 2 garlic cloves, minced
• 1 jalapeno
• 2 tbsp lemon juice
• 1/4 tsp ground cumin
• 1/4 tsp garam masala

instructions

cooking the chicken

1. Start with marinating the chicken: add the yogurt, oil, and spices to a ziploc bag (or tupperware) and mix well to combine. Add the chicken thighs, seal, and let marinate for 30 minutes.
2. Cook the chicken as desired, to an internal temp of 165F. I chose air fryer (as per usual) at 375F for 15 minutes, flipping halfway.

cooking the rice

1. Add 1 tbsp olive oil to a medium pot over medium-high heat. Saute the chopped onion for 5 minutes, then add the minced garlic and cook for another minute.
2. Add the spices, followed by the rice and stir well to mix all the flavors.
3. Add the chicken broth and bring to a boil.
4. Reduce heat to low and let simmer for 15 minutes, or until the rice has absorbed all the water.

make the cilantro mint sauce

1. Blend all the ingredients until smooth.
2. If the sauce is too thick, you can add water but mine was perfect (sorry to flex).

macros (estimate) & notes