NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 tbsp Ghee

0.5 cup Tomato puree

0.25 cup Full-fat coconut milk

1 tsp Garam masala

0.5 tsp Turmeric powder

1 clove Garlic

1 tsp Fresh ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1.5 cup Cauliflower rice

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

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

• 3

  Add the chicken to the skillet and sauté for 4-5 minutes until golden brown and nearly cooked through.

• 4

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

• 5

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

• 6

  Reduce the heat to low and simmer for 5-7 minutes until the sauce has thickened and the chicken is tender.

• 7

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

• 8

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