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

3 tbsp coconut milk

1 tsp garam masala

0.25 tsp turmeric powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup basmati rice

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat the ghee in a large skillet over medium-high heat until melted and shimmering.

• 2

  Add the diced chicken breast to the skillet and sear until golden brown on all sides, then remove and set aside.

• 3

  In the same skillet, add the diced onion, garlic, and ginger, sautéing until the onion is translucent and fragrant.

• 4

  Stir in the garam masala, turmeric, sea salt, and black pepper, cooking for 30 seconds to release the oils and aromas.

• 5

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

• 6

  Return the chicken to the skillet, reduce the heat to low, and simmer for 8-10 minutes until the sauce thickens and the chicken is fully cooked.

• 7

  Serve the warm butter chicken over the cooked basmati rice and garnish with freshly chopped cilantro.