NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup tomato puree

0.25 cup full-fat coconut milk

1 tsp ghee

0.5 cup yellow onion

1 tsp garlic

1 tsp ginger

1 tsp garam masala

0.5 tsp turmeric

0.5 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup basmati rice

1 tbsp cilantro

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and set aside.

• 2

  Heat the ghee in a large skillet over medium heat.

• 3

  Add the diced yellow onion, minced garlic, and minced ginger to the skillet and sauté until the onion is translucent and fragrant.

• 4

  Stir in the garam masala, turmeric, cumin, sea salt, and black pepper, toasting the spices for about 30 seconds.

• 5

  Pour in the tomato puree and full-fat coconut milk, stirring until the sauce is well combined and begins to simmer.

• 6

  Add the chicken pieces to the sauce, reduce the heat to medium-low, and simmer for 10-12 minutes until the chicken is cooked through.

• 7

  While the chicken simmers, ensure your basmati rice is warm and fluffy.

• 8

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