NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup basmati rice, cooked

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 tsp ghee

0.25 cup yellow onion, diced

1 tsp garlic, minced

1 tsp fresh ginger, grated

0.5 tsp garam masala

0.25 tsp turmeric

0.25 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro, chopped

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and season with sea salt and black pepper.

• 2

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

• 3

  Add the chicken to the skillet and brown on all sides for about 5 minutes, then remove and set aside.

• 4

  In the same skillet, add the diced onion and sauté until translucent, about 3-4 minutes.

• 5

  Stir in the minced garlic, grated ginger, garam masala, turmeric, and cumin, cooking for 1 minute until fragrant.

• 6

  Pour in the tomato puree and bring to a gentle simmer while scraping the bottom of the pan.

• 7

  Return the chicken to the skillet and stir in the coconut milk to create a creamy sauce.

• 8

  Simmer for 5-7 minutes until the chicken is cooked through and the sauce has thickened slightly.

• 9

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