NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Greek yogurt

0.5 cup Basmati rice

0.5 cup Tomato puree

2 tbsp Full-fat coconut milk

1 tsp Ghee

1 tsp Fresh ginger

1 clove Garlic

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 Greek yogurt with half of the garam masala, turmeric, cumin, salt, and pepper. Coat the chicken breast thoroughly and let marinate for 15 minutes.

• 2

  Heat the ghee in a skillet over medium heat. Add the minced garlic and grated ginger, sautéing for 1 minute until fragrant.

• 3

  Add the marinated chicken to the skillet and cook for 5-6 minutes until browned on all sides.

• 4

  Pour in the tomato puree and the remaining spices. Reduce heat to low and simmer for 10 minutes, allowing the sauce to thicken and the chicken to cook through.

• 5

  Stir in the coconut milk to create a creamy texture and simmer for an additional 2 minutes.

• 6

  Serve the butter chicken over the cooked basmati rice and garnish with freshly chopped cilantro.