NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup basmati rice

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 tsp ghee

0.25 cup yellow onion

1 tsp garlic

1 tsp ginger

1 tsp garam masala

0.5 tsp turmeric

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Rinse the basmati rice under cold water until clear, then combine with 0.5 cup water in a small pot, bring to a boil, cover, and simmer for 15 minutes.

• 2

  While rice cooks, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

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

• 4

  Stir in the minced garlic and grated ginger, cooking for one minute until the mixture becomes highly fragrant.

• 5

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

• 6

  Sprinkle in the garam masala, turmeric, and ground cumin, stirring well to coat the chicken and toast the spices.

• 7

  Pour in the tomato puree, reduce heat to low, and simmer for 10 minutes until the chicken is cooked through and the sauce thickens.

• 8

  Stir in the full-fat coconut milk to create a rich, velvety texture and heat through for another 2 minutes.

• 9

  Fluff the rice with a fork and serve the butter chicken on top, garnished with freshly chopped cilantro.