NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

0.25 cup plain Greek yogurt

0.5 tsp turmeric powder

1 tsp garam masala

0.5 tsp cumin powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp ghee

0.25 cup yellow onion

1 tsp garlic

1 tsp fresh ginger

0.5 cup tomato puree

2 tbsp full-fat coconut milk

0.5 cup cooked basmati rice

1 tbsp fresh cilantro

PREPARATION

• 1

  In a medium bowl, combine the cubed chicken breast, Greek yogurt, turmeric, half of the garam masala, cumin, salt, and pepper; toss to coat and marinate for at least 20 minutes.

• 2

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

• 3

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

• 4

  Stir in the tomato puree and the remaining garam masala, allowing the sauce to simmer for about 5 minutes to develop deep flavors.

• 5

  Whisk in the coconut milk to create a creamy texture, then return the chicken to the skillet.

• 6

  Simmer the mixture for another 5-7 minutes until the chicken is cooked through and the sauce has thickened slightly.

• 7

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