NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 tbsp ghee

0.25 cup yellow onion

1 tsp garlic

1 tsp fresh ginger

0.5 cup tomato puree

1 tsp garam masala

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

2 tbsp plain Greek yogurt

0.5 cup cooked basmati rice

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

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

• 3

  Add the diced yellow onion to the skillet and sauté for 3-4 minutes until softened and translucent.

• 4

  Stir in the minced garlic and grated fresh ginger, cooking for 1 minute until fragrant.

• 5

  Add the chicken cubes to the skillet and brown on all sides for about 5 minutes.

• 6

  Lower the heat to medium and stir in the garam masala and turmeric, coating the chicken evenly.

• 7

  Pour in the tomato puree and stir to combine. Cover and simmer for 8-10 minutes until the chicken is cooked through.

• 8

  Remove the skillet from heat and stir in the plain Greek yogurt until the sauce is creamy and well incorporated.

• 9

  Serve the chicken masala over the warm cooked basmati rice.

• 10

  Garnish with fresh chopped cilantro before serving.