NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup plain Greek yogurt

0.5 tbsp ghee

0.25 cup tomato puree

0.13 cup full-fat coconut milk

1 cup cauliflower rice

1 tsp garam masala

0.5 tsp turmeric

0.5 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp fresh ginger

1 tbsp fresh cilantro

PREPARATION

• 1

  In a small bowl, marinate the diced chicken breast in Greek yogurt, half of the garam masala, turmeric, sea salt, and black pepper for 15 minutes.

• 2

  Heat the ghee in a large skillet over medium-high heat and sear the marinated chicken until golden brown on all sides.

• 3

  Add the minced garlic and grated fresh ginger to the skillet, sautéing for 1 minute until the aromatics are fragrant.

• 4

  Stir in the tomato puree, full-fat coconut milk, and the remaining spices, then lower the heat and simmer for 10 minutes until the sauce is thick and creamy.

• 5

  While the chicken simmers, steam or lightly sauté the cauliflower rice in a separate pan until tender.

• 6

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