NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

2 tbsp plain non-fat Greek yogurt

1 tsp ghee

0.25 cup tomato puree

2 tbsp full-fat coconut milk

0.25 cup diced yellow onion

1 tsp minced ginger

1 clove minced garlic

1 tsp 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 chopped cilantro

PREPARATION

• 1

  In a bowl, combine the chicken breast with Greek yogurt, half of the garam masala, turmeric, cumin, sea salt, and black pepper. Let marinate for at least 20 minutes.

• 2

  Heat the ghee in a large skillet over medium heat. Add the diced yellow onion and sauté until softened and translucent, about 5 minutes.

• 3

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

• 4

  Add the marinated chicken to the skillet. Cook, stirring occasionally, until the chicken is browned on all sides.

• 5

  Pour in the tomato puree and the remaining spices. Reduce heat to low, cover, and simmer for 10-12 minutes until the chicken is cooked through.

• 6

  Stir in the full-fat coconut milk to create a creamy sauce and simmer for another 2 minutes to thicken slightly.

• 7

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