NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp ghee

0.25 cup yellow onion

1 tsp fresh ginger

1 clove garlic

0.5 tsp garam masala

0.25 tsp turmeric

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 cup cauliflower rice

1 tbsp fresh cilantro

PREPARATION

• 1

  Dice the chicken breast into bite-sized 1-inch cubes and season with sea salt and black pepper.

• 2

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

• 3

  In the same skillet, add the finely diced yellow onion and sauté for 3-4 minutes until translucent.

• 4

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

• 5

  Add the garam masala, turmeric, and ground cumin to the aromatics, stirring constantly for 30 seconds to toast the spices.

• 6

  Pour in the tomato puree and return the chicken to the skillet. Lower the heat and simmer for 5-7 minutes until the chicken is cooked through.

• 7

  Stir in the full-fat coconut milk to create a rich, creamy sauce and simmer for another 2 minutes.

• 8

  While the chicken simmers, steam the cauliflower rice in a separate pan with a splash of water until tender.

• 9

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