NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp ghee

0.5 cup tomato puree

2 tbsp full-fat coconut milk

0.25 cup yellow onion

1 tsp garlic

1 tsp ginger

1 tsp garam masala

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Heat the ghee in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.

• 3

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

• 4

  Add the chicken pieces to the skillet and cook for 5 minutes, browning all sides.

• 5

  Stir in the garam masala and turmeric, coating the chicken and onions evenly in the spices.

• 6

  Pour in the tomato puree and bring to a gentle simmer. Reduce heat to low and cover for 8-10 minutes until chicken is cooked through.

• 7

  While the chicken simmers, steam the cauliflower rice in a separate pan or microwave until tender.

• 8

  Stir the full-fat coconut milk into the chicken mixture to create a creamy sauce.

• 9

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