NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup basmati rice

0.5 cup tomato puree

1 tbsp full-fat coconut milk

1 tsp ghee

1 clove garlic

0.5 tsp ginger

1 tsp garam masala

0.25 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp cilantro

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the skillet and sear for 3-4 minutes until golden brown on all sides, then remove chicken and set aside.

• 4

  In the same skillet, add the minced garlic and grated ginger, sautéing for 1 minute until fragrant.

• 5

  Stir in the garam masala and turmeric, toasting the spices for 30 seconds to release their oils.

• 6

  Pour in the tomato puree and return the chicken to the skillet, stirring to coat.

• 7

  Reduce heat to low and simmer for 8-10 minutes until the chicken is cooked through and the sauce has thickened.

• 8

  Stir in the full-fat coconut milk to create a rich, creamy texture.

• 9

  Serve the butter chicken over a bed of warm, cooked basmati rice and garnish with fresh chopped cilantro.