NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp ghee

0.25 cup yellow onion

2 clove garlic

1 tsp fresh ginger

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 tsp garam masala

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cup cauliflower rice

1 tbsp fresh cilantro

PREPARATION

• 1

  Dice the chicken breast into bite-sized 1-inch pieces and season 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 until golden brown on all sides, then remove and set aside.

• 4

  In the same skillet, sauté the finely chopped onion, minced garlic, and grated ginger until fragrant and translucent.

• 5

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

• 6

  Pour in the tomato puree and simmer for 5 minutes, then stir in the coconut milk to create a smooth, orange sauce.

• 7

  Return the chicken to the pan and simmer for another 5-7 minutes until the sauce thickens and chicken is cooked through.

• 8

  While the chicken simmers, steam or sauté the cauliflower rice in a separate pan until tender.

• 9

  Serve the butter chicken over the cauliflower rice and garnish with fresh chopped cilantro.