NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp ghee

0.25 cup yellow onion

1 tsp garlic

1 tsp ginger

0.5 cup tomato puree

0.25 cup coconut milk

1 tsp garam masala

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

1 tbsp fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 2

  Melt the ghee in a large skillet over medium heat.

• 3

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

• 4

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

• 5

  Add the chicken pieces to the skillet and cook until browned on all sides, about 5-6 minutes.

• 6

  Pour in the tomato puree and coconut milk, stirring well to combine with the spices and chicken.

• 7

  Reduce the heat to low and simmer for 10-12 minutes until the sauce has thickened and the chicken is fully cooked.

• 8

  While the chicken simmers, lightly sauté the cauliflower rice in a separate pan for 3-5 minutes until tender.

• 9

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