NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked basmati rice

0.5 cup Tomato puree

2 tbsp Greek yogurt

1 tsp Ghee

0.25 cup Yellow onion

1 tsp Garlic

1 tsp Ginger

1 tsp Garam masala

0.5 tsp Turmeric

0.5 tsp Cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Pat the chicken breast dry with paper towels and cut into 1-inch bite-sized pieces.

• 2

  Heat the ghee in a large non-stick skillet over medium heat.

• 3

  Add the diced yellow onion, minced garlic, and grated ginger to the skillet, sautéing for 3-4 minutes until the onion is translucent.

• 4

  Increase the heat slightly and add the chicken pieces, browning them on all sides for approximately 5 minutes.

• 5

  Stir in the garam masala, turmeric, cumin, sea salt, and black pepper, ensuring the chicken is evenly coated in the spices.

• 6

  Pour the tomato puree over the chicken and stir to combine. Reduce the heat to low and simmer for 10 minutes until the sauce has thickened and the chicken is fully cooked.

• 7

  Remove the skillet from the heat and gently fold in the Greek yogurt until the sauce becomes creamy and orange in color.

• 8

  Serve the chicken and tikka masala sauce over the warm cooked basmati rice and garnish with freshly chopped cilantro.