NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry basmati rice

0.5 cup tomato puree

0.25 cup non-fat Greek yogurt

0.5 tbsp ghee

0.25 cup yellow onion

1 tsp garlic

1 tsp fresh ginger

0.5 tbsp garam masala

0.5 tsp ground turmeric

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  In a small bowl, toss the cubed chicken breast with half of the garam masala, ground turmeric, and ground cumin until well coated.

• 2

  Rinse the dry basmati rice under cold water, then combine with 0.5 cup water in a small pot; bring to a boil, cover, and simmer for 15 minutes.

• 3

  Heat the ghee in a large skillet over medium heat and sauté the diced yellow onion until it becomes translucent and soft.

• 4

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

• 5

  Add the seasoned chicken to the skillet and brown the pieces on all sides for about 5-6 minutes.

• 6

  Pour in the tomato puree and the remaining spices, then reduce heat and simmer for 10 minutes until the chicken is cooked through.

• 7

  Remove the skillet from the heat and stir in the non-fat Greek yogurt until the sauce is smooth and creamy.

• 8

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