NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Ghee

0.5 cup Yellow onion

1 clove Garlic

0.5 inch Fresh ginger

0.5 cup Tomato puree

2 tbsp 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 heat until melted.

• 2

  Add the diced yellow onion and sauté for about 5 minutes until translucent and soft.

• 3

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

• 4

  Add the cubed chicken breast to the skillet and cook for 4 to 5 minutes until browned on all sides.

• 5

  Stir in the tomato puree, garam masala, turmeric, sea salt, and black pepper until the chicken is well coated.

• 6

  Reduce the heat to low, cover the skillet, and simmer for 10 minutes to allow the flavors to meld.

• 7

  Remove the lid and stir in the full-fat coconut milk to create a rich, creamy sauce.

• 8

  Steam the cauliflower rice until tender and serve the butter chicken over the top, garnished with fresh cilantro.