NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.25 cup tomato puree

2 tbsp non-fat Greek yogurt

0.5 tbsp ghee

0.25 cup yellow onion

1 tsp garlic

1 tsp ginger

0.5 tsp garam masala

0.25 tsp turmeric

0.25 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Cut the chicken breast into 1-inch bite-sized cubes and place them in a small bowl.

• 2

  In the bowl, combine the Greek yogurt with half of the garam masala, turmeric, cumin, salt, and pepper; toss the chicken to coat and let marinate for 10 minutes.

• 3

  Heat the ghee in a non-stick skillet over medium-high heat.

• 4

  Add the diced onion to the skillet and sauté for 3-4 minutes until translucent and slightly golden.

• 5

  Stir in the minced garlic and grated ginger, cooking for 1 minute until highly aromatic.

• 6

  Add the marinated chicken to the skillet and sear for 2-3 minutes per side until browned.

• 7

  Pour in the tomato puree and the remaining spices, stirring to combine and scraping up any browned bits from the bottom of the pan.

• 8

  Reduce heat to low, cover, and simmer for 8-10 minutes until the chicken is cooked through and the sauce has thickened into a velvety consistency.

• 9

  Fluff the cooked basmati rice and place it on a plate.

• 10

  Spoon the butter chicken and sauce over the rice and serve immediately.