NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp ghee

0.25 cup yellow onion

1 clove garlic

1 tsp fresh ginger

1 tsp garam masala

0.25 tsp turmeric

0.25 tsp ground cumin

0.5 cup tomato puree

2 tbsp full-fat coconut milk

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

1 tbsp fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into bite-sized 1-inch cubes and season lightly with a pinch of the sea salt and black pepper.

• 2

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

• 3

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

• 4

  Stir in the minced garlic, grated fresh ginger, garam masala, turmeric, and cumin, cooking for 60 seconds until the spices are toasted and fragrant.

• 5

  Add the chicken cubes to the pan and cook for 3-5 minutes, turning occasionally until the edges are golden brown.

• 6

  Pour in the tomato puree and the remaining sea salt and black pepper, then reduce the heat to low and simmer for 10 minutes.

• 7

  While the chicken simmers, steam the cauliflower rice in a separate covered pan with a splash of water for 5 minutes until tender.

• 8

  Stir the full-fat coconut milk into the chicken mixture, folding it in until the sauce is creamy and uniform in color.

• 9

  Plate the steamed cauliflower rice and top with the butter chicken, garnishing with freshly chopped cilantro before serving.