NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 tbsp Ghee

0.25 cup Yellow onion

1 tsp Garlic

1 tsp Ginger

0.5 cup Tomato puree

0.25 cup Full-fat coconut milk

1 tsp Garam masala

0.25 tsp Turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1.5 cup Cauliflower rice

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

  Season the chicken breast with sea salt and black pepper, then sear in the skillet until golden brown on all sides.

• 3

  Add the diced onion, minced garlic, and grated ginger to the skillet, sautéing for 3-4 minutes until the onion is translucent.

• 4

  Stir in the garam masala and turmeric, allowing the spices to toast for 1 minute until fragrant.

• 5

  Pour in the tomato puree and full-fat coconut milk, stirring to combine and scraping up any browned bits from the pan.

• 6

  Reduce heat to low and simmer for 8-10 minutes until the sauce has thickened and the chicken is cooked through.

• 7

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

• 8

  Serve the creamy butter chicken over the cauliflower rice and garnish with fresh cilantro.