NUTRITION

SERVINGS

INGREDIENTS

2.5 oz chicken breast

0.25 cup non-fat Greek yogurt

1 tsp garam masala

0.5 tsp turmeric powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp ghee

1 clove garlic

0.5 tsp fresh ginger

0.5 cup tomato puree

1 tbsp full-fat coconut milk

0.25 medium garlic naan

PREPARATION

• 1

  In a small bowl, toss the cubed chicken breast with the Greek yogurt, garam masala, turmeric, sea salt, and black pepper until evenly coated.

• 2

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

• 3

  Add the minced garlic and grated fresh ginger to the skillet, sautéing for 1 minute until fragrant.

• 4

  Add the marinated chicken to the skillet and cook, stirring occasionally, until the chicken is browned on all sides, about 5 to 7 minutes.

• 5

  Pour in the tomato puree and coconut milk, stirring well to incorporate the spices and yogurt marinade into a smooth sauce.

• 6

  Reduce the heat to low and let the mixture simmer for 10 minutes until the sauce has thickened and the chicken is fully cooked through.

• 7

  Warm the garlic naan in a dry pan or oven for 1 to 2 minutes and serve immediately alongside the hot butter chicken.