NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 tbsp ghee

0.25 cup yellow onion

1 clove garlic

1 tsp fresh ginger

1 tsp garam masala

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup tomato puree

0.25 cup full-fat coconut milk

0.25 cup cooked basmati rice

1 tbsp fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and season evenly with sea salt and black pepper.

• 2

  Heat the ghee in a large skillet over medium heat until melted and shimmering.

• 3

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

• 4

  Increase the heat slightly and add the chicken cubes, browning them on all sides for about 5 minutes.

• 5

  Stir in the garam masala and ground turmeric, tossing the chicken to ensure every piece is well-coated in the aromatic spices.

• 6

  Pour in the tomato puree and full-fat coconut milk, stirring well to create a smooth, orange sauce.

• 7

  Reduce the heat to low and simmer the mixture gently for 10 to 12 minutes until the sauce has thickened and the chicken is fully cooked.

• 8

  Place the warm cooked basmati rice in a bowl and top with the creamy butter chicken.

• 9

  Garnish with freshly chopped cilantro before serving.