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

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

0.5 tsp garam masala

0.25 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Prepare the basmati rice by rinsing until the water runs clear, then cooking according to package instructions.

• 2

  Dice the chicken breast into 1-inch cubes and season evenly with sea salt and black pepper.

• 3

  Melt the ghee in a large skillet over medium heat and sauté the finely diced yellow onion until soft and translucent.

• 4

  Add the minced garlic and grated ginger to the skillet, stirring for 30 seconds until the kitchen smells fragrant.

• 5

  Stir in the garam masala and turmeric to toast the spices briefly, then add the chicken cubes to the pan.

• 6

  Sear the chicken for 5 minutes, turning occasionally, until a golden crust forms on the outside.

• 7

  Pour the tomato puree and full-fat coconut milk into the skillet, stirring well to create a smooth, rich sauce.

• 8

  Reduce the heat to low and simmer for 10 minutes, allowing the flavors to meld and the chicken to reach an internal temperature of 165°F.

• 9

  Serve the creamy butter chicken over a bed of fluffy basmati rice and finish with a sprinkle of fresh cilantro.