NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

1 tbsp ghee

0.25 cup tomato puree

2 tbsp plain Greek yogurt

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 tbsp cilantro

PREPARATION

• 1

  Heat the ghee in a large skillet over medium heat and sauté the diced yellow onion until it becomes translucent.

• 2

  Add the minced garlic and grated ginger to the skillet, cooking for one minute until the mixture is highly fragrant.

• 3

  Stir in the cubed chicken breast and cook until browned on all sides, about 5-7 minutes.

• 4

  Pour in the tomato puree and add the garam masala, turmeric, sea salt, and black pepper, stirring to coat the chicken evenly.

• 5

  Reduce the heat to low and simmer for 10 minutes until the sauce thickens and the chicken is cooked through.

• 6

  Remove the skillet from the heat and stir in the Greek yogurt until the sauce is velvety and well combined.

• 7

  Serve the chicken masala over the warm basmati rice and garnish with fresh chopped cilantro.