NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.5 tbsp ghee

0.5 cup tomato puree

2 tbsp full-fat coconut milk

2 tbsp non-fat Greek yogurt

0.25 cup yellow onion

1 tsp fresh ginger

1 clove garlic

1 tsp garam masala

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  In a small bowl, combine the diced chicken breast with Greek yogurt, half of the garam masala, turmeric, salt, and pepper. Let it marinate for at least 15 minutes.

• 2

  Heat the ghee in a large skillet over medium heat. Add the diced yellow onion and sauté until translucent and slightly golden.

• 3

  Stir in the minced garlic and fresh ginger, cooking for 1 minute until fragrant.

• 4

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

• 5

  Pour in the tomato puree and the remaining spices. Reduce heat to low and simmer for 10 minutes to allow the flavors to meld.

• 6

  Stir in the full-fat coconut milk to create a creamy sauce and heat through for another 2 minutes.

• 7

  Serve the butter chicken over the warm cooked basmati rice and garnish with freshly chopped cilantro.