NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 tbsp Ghee

0.25 cup Yellow onion

1 tsp Garlic

1 tsp Ginger

0.5 cup Tomato puree

0.25 cup Full-fat coconut milk

1 tsp Garam masala

0.5 tsp Turmeric powder

0.5 tsp Cumin powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Cauliflower rice

1 tbsp Fresh cilantro

PREPARATION

• 1

  Cut chicken into bite-sized cubes and season with sea salt and black pepper.

• 2

  Heat ghee in a large skillet over medium-high heat and sear the chicken until golden brown on all sides, then remove and set aside.

• 3

  In the same skillet, sauté the diced yellow onion, minced garlic, and grated ginger until fragrant and translucent.

• 4

  Stir in the garam masala, turmeric, and cumin, toasting the spices for 30 seconds to release their oils.

• 5

  Pour in the tomato puree and full-fat coconut milk, whisking gently to create a smooth, bubbling sauce.

• 6

  Return the chicken to the pan and simmer for 5-7 minutes until the chicken is cooked through and the sauce has thickened.

• 7

  Steam the cauliflower rice in a separate pan or microwave until tender and light.

• 8

  Serve the creamy butter chicken over the cauliflower rice and garnish with freshly chopped cilantro.