NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp Greek yogurt

1 tsp ghee

2 tbsp full-fat coconut milk

0.25 cup tomato puree

1.5 cup cauliflower rice

1 clove garlic

0.5 inch fresh ginger

0.5 tsp garam masala

0.25 tsp ground turmeric

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into bite-sized 1-inch cubes and place them in a small mixing bowl.

• 2

  Add the Greek yogurt, turmeric, cumin, sea salt, and black pepper to the chicken, stirring until every piece is evenly coated.

• 3

  Finely mince the garlic clove and grate the fresh ginger.

• 4

  Heat the ghee in a large non-stick skillet over medium-high heat.

• 5

  Add the minced garlic and grated ginger to the skillet, sautéing for 1 minute until fragrant but not browned.

• 6

  Add the marinated chicken to the skillet and sear for 3-4 minutes, stirring occasionally until the edges are golden.

• 7

  Pour in the tomato puree and garam masala, stirring to combine with the chicken.

• 8

  Reduce the heat to medium-low and stir in the full-fat coconut milk to create a smooth, orange sauce.

• 9

  Simmer the mixture for 5-7 minutes until the chicken is cooked through and the sauce has thickened slightly.

• 10

  In a separate small skillet, lightly sauté the cauliflower rice over medium heat for 3-4 minutes until tender and moisture has evaporated.

• 11

  Place the cauliflower rice in a serving bowl and top with the creamy butter chicken.

• 12

  Garnish with freshly chopped cilantro before serving warm.