NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup basmati rice

0.5 tbsp ghee

0.5 cup tomato puree

0.25 cup plain Greek yogurt

1 clove garlic

0.5 tsp fresh ginger

1 tsp garam masala

0.5 tsp ground turmeric

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup water

PREPARATION

• 1

  In a small pot, combine the basmati rice and water, bring to a boil, then reduce heat to low, cover, and cook for 15 minutes.

• 2

  Cut the chicken breast into small cubes and season them evenly with the sea salt and black pepper.

• 3

  Melt the ghee in a skillet over medium heat and sauté the chicken until it is browned and nearly cooked through.

• 4

  Add the minced garlic and grated ginger to the skillet, then stir in the garam masala, turmeric, and cumin for one minute until fragrant.

• 5

  Stir in the tomato puree and let the mixture simmer for 5 minutes until the sauce thickens and the chicken is tender.

• 6

  Turn off the heat and fold in the Greek yogurt until the sauce becomes a rich, creamy orange color.

• 7

  Fluff the rice with a fork and serve the butter chicken immediately over the warm grains.