NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked basmati rice

0.5 tbsp ghee

0.25 cup diced yellow onion

1 tsp minced garlic

1 tsp minced ginger

0.25 cup tomato puree

0.25 cup plain Greek yogurt

0.5 tsp garam masala

0.25 tsp ground turmeric

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp chopped fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into 1-inch cubes and season evenly with sea salt and black pepper.

• 2

  Melt the ghee in a large non-stick skillet over medium heat.

• 3

  Add the diced onion, minced garlic, and minced ginger to the skillet, sautéing until the onion is translucent and fragrant.

• 4

  Increase the heat slightly and add the chicken pieces, browning them on all sides for about 5 minutes.

• 5

  Stir in the garam masala, turmeric, and cumin, allowing the spices to toast for 1 minute until highly aromatic.

• 6

  Pour in the tomato puree and stir to combine, then reduce heat and simmer for 6-8 minutes until the chicken is fully cooked.

• 7

  Remove the skillet from the heat and stir in the Greek yogurt until the sauce is creamy and well-incorporated.

• 8

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