NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.5 tbsp ghee

0.25 cup full-fat coconut milk

0.25 cup tomato puree

0.25 cup yellow onion

1 tsp minced garlic

1 tsp minced fresh ginger

0.5 tsp garam masala

0.25 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Cut 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 heat. Add the diced yellow onion and sauté for 4-5 minutes until translucent and soft.

• 3

  Add the minced garlic, minced ginger, garam masala, and turmeric to the skillet. Stir constantly for 1 minute until the spices are fragrant and toasted.

• 4

  Increase the heat to medium-high and add the chicken cubes. Brown the chicken on all sides for about 5 minutes, though it does not need to be fully cooked through yet.

• 5

  Pour in the tomato puree and full-fat coconut milk. Stir well to combine and bring the mixture to a gentle simmer.

• 6

  Reduce the heat to low and cover. Let the chicken simmer in the sauce for 8-10 minutes until the chicken is tender and the sauce has thickened slightly.

• 7

  Fluff the pre-cooked basmati rice and place it in a serving bowl.

• 8

  Spoon the creamy butter chicken and sauce over the rice. Garnish with freshly chopped cilantro before serving.