NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup plain Greek yogurt

0.5 tsp turmeric

1 tsp garam masala

0.5 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp ghee

0.5 cup yellow onion

1 tbsp fresh ginger

2 cloves garlic

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 cup fresh spinach

0.25 cup cooked basmati rice

1 tbsp fresh cilantro

PREPARATION

• 1

  In a bowl, combine the diced chicken with Greek yogurt, turmeric, half of the garam masala, cumin, salt, and pepper; marinate for 15 minutes.

• 2

  Heat ghee in a large skillet over medium heat and sauté the diced onion until translucent and fragrant.

• 3

  Stir in the minced garlic and grated ginger, cooking for 1 minute until the aromas are released.

• 4

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

• 5

  Pour in the tomato puree and the remaining garam masala, then simmer on low for 10 minutes until the sauce thickens.

• 6

  Stir in the coconut milk and fresh spinach, allowing the leaves to wilt into the velvety sauce.

• 7

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