NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp Greek yogurt

0.5 cup basmati rice

0.5 tbsp ghee

0.25 cup tomato puree

2 tbsp full-fat coconut milk

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

  Cut the chicken breast into bite-sized pieces and toss in a bowl with the Greek yogurt, turmeric, cumin, sea salt, and black pepper. Let marinate for 15 minutes.

• 2

  Cook the basmati rice according to package instructions and set aside.

• 3

  Heat the ghee in a large skillet over medium heat. Add the diced yellow onion and sauté until translucent, about 5 minutes.

• 4

  Stir in the minced garlic and grated ginger, cooking for another 60 seconds until fragrant.

• 5

  Add the marinated chicken to the skillet and brown on all sides for about 5 minutes.

• 6

  Pour in the tomato puree and garam masala. Reduce heat to low, cover, and simmer for 10 minutes until the chicken is cooked through.

• 7

  Stir in the full-fat coconut milk to create a creamy sauce and simmer for an additional 2 minutes.

• 8

  Serve the butter chicken over the warm basmati rice and garnish with fresh cilantro.