1 tablespoon garam masala
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
6 tablespoons butter
1 cup diced onion
2 cups chicken broth
1 can (14 oz) diced tomatoes, undrained
3 garlic cloves, finely chopped
1 cup uncooked basmati rice
1/2 cup Greek plain yogurt
1/4 cup finely chopped fresh cilantro leaves
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. Stir in onion; cook 3 to 4 minutes or until softened. Stir in broth, tomatoes and garlic; heat to boiling, stirring occasionally. 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. Top with yogurt and cilantro.