NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked basmati rice

0.5 cup Tomato puree

2 tbsp Full-fat coconut milk

1 tsp Ghee

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Garam masala

0.5 tsp Ground turmeric

0.5 tsp Ground cumin

1 tsp Fresh ginger

1 clove Garlic

0.25 cup Yellow onion

1 tbsp Fresh cilantro

PREPARATION

• 1

  Prepare basmati rice according to package directions and set aside.

• 2

  Dice the chicken breast into 1-inch cubes and season with sea salt, black pepper, and half of the garam masala.

• 3

  Heat ghee in a large skillet over medium-high heat and sear the chicken until golden brown on all sides, then remove from the pan.

• 4

  In the same skillet, add the diced onion, minced garlic, and grated ginger, sautéing until the onion is translucent and fragrant.

• 5

  Stir in the remaining garam masala, ground turmeric, and ground cumin, cooking for 1 minute to toast the spices.

• 6

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

• 7

  Return the chicken to the skillet, reduce heat to low, and simmer for 8-10 minutes until the sauce has thickened and chicken is cooked through.

• 8

  Serve the chicken tikka masala over the fluffy basmati rice and garnish with chopped fresh cilantro.