NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 tsp ghee

0.25 cup yellow onion

1 tsp fresh ginger

1 clove garlic

1 tsp garam masala

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 2

  Heat the ghee in a large skillet over medium-high heat and sear the chicken until golden brown on all sides, then remove and set aside.

• 3

  In the same skillet, add the diced yellow onion, grated ginger, and minced garlic, sautéing until the onion is translucent and fragrant.

• 4

  Stir in the garam masala and ground turmeric, allowing the spices to toast for about 30 seconds to release their oils.

• 5

  Pour in the tomato puree and full-fat coconut milk, whisking gently to combine into a smooth, velvety sauce.

• 6

  Return the seared chicken to the skillet, reduce heat to low, and simmer for 5-7 minutes until the chicken is cooked through and the sauce has thickened.

• 7

  Plate the butter chicken over the warm, fluffy basmati rice and garnish with chopped fresh cilantro before serving.