NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 tbsp Greek yogurt

0.5 cup Cooked basmati rice

0.5 cup Tomato puree

1 tbsp Full-fat coconut milk

0.25 cup Yellow onion

1 tsp Garlic

0.5 tsp Ginger

0.5 tsp Ghee

1 tsp Garam masala

0.5 tsp Turmeric

0.5 tsp Cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  In a small bowl, combine the diced chicken breast with the Greek yogurt, turmeric, and half of the garam masala to marinate for at least 20 minutes.

• 2

  Heat the ghee in a large skillet over medium heat and sauté the diced yellow onion until it becomes translucent and soft.

• 3

  Stir in the minced garlic and grated ginger, cooking for about 1 minute until the mixture is highly fragrant.

• 4

  Add the marinated chicken to the skillet and sear on all sides until the exterior is golden brown.

• 5

  Pour in the tomato puree, cumin, sea salt, black pepper, and the remaining garam masala, then lower the heat and simmer for 10 minutes.

• 6

  Whisk in the full-fat coconut milk to create a rich, velvety sauce and allow it to simmer for another 2 minutes until thickened.

• 7

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