NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

2 tbsp plain Greek yogurt

0.5 tsp garam masala

0.25 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.75 tsp ghee

0.25 cup yellow onion

1 tsp fresh ginger

1 clove garlic

0.25 cup tomato puree

2 tbsp full-fat coconut milk

0.5 cup cooked basmati rice

1 tbsp fresh cilantro

PREPARATION

• 1

  In a small bowl, combine the chicken breast pieces with Greek yogurt, garam masala, turmeric, sea salt, and black pepper.

• 2

  Let the chicken marinate for at least 15 minutes to allow the spices to penetrate the meat.

• 3

  Heat the ghee in a large skillet over medium heat and add the diced yellow onion, sautéing until translucent.

• 4

  Stir in the minced ginger and garlic, cooking for 1 minute until the mixture is highly fragrant.

• 5

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

• 6

  Pour in the tomato puree and coconut milk, stirring to combine all the flavors into a thick sauce.

• 7

  Reduce heat to low and simmer for 10 minutes until the chicken is cooked through and the sauce has thickened.

• 8

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