NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

1 tsp ghee

0.25 cup tomato puree

2 tbsp full-fat coconut milk

2 tbsp non-fat Greek yogurt

0.25 cup yellow onion

1 tsp minced garlic

1 tsp grated ginger

1 cup baby spinach

1 tsp garam masala

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  In a small bowl, whisk together the Greek yogurt, turmeric, and half of the garam masala, then coat the chicken breast pieces and let marinate for 10 minutes.

• 2

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

• 3

  Add the minced garlic and grated ginger to the skillet, stirring for 1 minute until the aromas are released.

• 4

  Add the marinated chicken to the pan and sear until golden brown on all sides.

• 5

  Pour in the tomato puree and the remaining garam masala, stirring to combine and scraping any browned bits from the bottom of the pan.

• 6

  Reduce the heat to low and stir in the full-fat coconut milk, simmering for 5-7 minutes until the chicken is cooked through and the sauce has thickened.

• 7

  Fold in the baby spinach and cook until just wilted, then season with sea salt and black pepper.

• 8

  Serve the creamy butter chicken over the warm basmati rice and garnish with fresh cilantro.