NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp ghee

0.25 cup yellow onion

1 clove garlic

0.5 tsp ginger

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 tsp garam masala

0.25 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Add the cubed chicken breast and sear until golden brown on all sides, then remove the chicken and set aside.

• 3

  In the same skillet, sauté the diced yellow onion for about 5 minutes until soft and translucent.

• 4

  Stir in the minced garlic, grated ginger, garam masala, and turmeric, cooking for 1 minute until the spices are fragrant.

• 5

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

• 6

  Return the chicken to the skillet, season with sea salt and black pepper, and simmer for 10 minutes to allow the flavors to meld.

• 7

  While the sauce thickens, steam the cauliflower rice in a separate pan until tender but still holding its shape.

• 8

  Portion the cauliflower rice into a bowl, top with the creamy butter chicken, and garnish with fresh cilantro.