NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup Greek yogurt

1 tbsp lemon juice

1 tsp garam masala

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ghee

0.5 cup yellow onion

2 whole garlic cloves

1 tsp fresh ginger

0.5 cup tomato puree

1 tbsp full-fat coconut milk

0.25 cup cooked basmati rice

1 tbsp fresh cilantro

PREPARATION

• 1

  In a medium bowl, whisk together the Greek yogurt, lemon juice, half of the garam masala, turmeric, sea salt, and black pepper.

• 2

  Add the diced chicken breast to the yogurt mixture, tossing to coat thoroughly, and marinate for at least 20 minutes.

• 3

  Heat the ghee in a large non-stick skillet over medium-high heat and sear the chicken pieces until golden brown on all sides, then remove and set aside.

• 4

  In the same skillet, add the chopped yellow onion and sauté until translucent, then stir in the minced garlic and grated ginger for 1 minute.

• 5

  Pour in the tomato puree and the remaining garam masala, simmering the sauce for 5-7 minutes until it begins to thicken.

• 6

  Stir in the full-fat coconut milk and return the seared chicken to the skillet, simmering for another 5 minutes until the chicken is cooked through.

• 7

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