NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

0.5 cup cooked basmati rice

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 tsp ghee

0.25 cup diced yellow onion

1 tsp minced garlic

1 tsp grated ginger

0.5 tsp garam masala

0.25 tsp turmeric powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chopped cilantro

PREPARATION

• 1

  In a large skillet over medium heat, melt the ghee and sauté the diced onion, minced garlic, and grated ginger until fragrant and translucent.

• 2

  Add the chicken breast pieces to the skillet, seasoning with sea salt and black pepper, and cook until golden brown on all sides.

• 3

  Stir in the garam masala, turmeric, and ground cumin, coating the chicken and aromatics in the spices for one minute.

• 4

  Pour in the tomato puree and bring to a gentle simmer, then reduce heat to low and cover for 8-10 minutes until chicken is cooked through.

• 5

  Stir in the full-fat coconut milk to create a creamy, rich sauce and simmer for another 2 minutes.

• 6

  Serve the spiced butter chicken over the warm, fluffy basmati rice and garnish with fresh chopped cilantro.