NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp plain Greek yogurt

1 tsp garam masala

0.5 tsp ground turmeric

0.25 tsp sea salt

0.5 tbsp extra virgin olive oil

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 clove garlic

0.5 tsp fresh ginger

0.25 cup cooked basmati rice

1 tbsp fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and toss in a bowl with the Greek yogurt and half of the garam masala to marinate for 15 minutes.

• 2

  Mince the garlic and grate the fresh ginger.

• 3

  Heat the olive oil in a large skillet over medium heat, then add the garlic and ginger, sautéing until fragrant.

• 4

  Add the marinated chicken to the skillet and cook until the exterior is browned, about 5 to 7 minutes.

• 5

  Stir in the tomato puree, the remaining garam masala, turmeric, and sea salt, bringing the mixture to a gentle simmer.

• 6

  Reduce heat to low and cover, allowing the sauce to thicken and chicken to cook through for 10 minutes.

• 7

  Stir in the full-fat coconut milk until the sauce is creamy and well combined.

• 8

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