NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked basmati rice

2 tbsp Full-fat coconut milk

0.5 cup Tomato puree

1 tsp Ghee

2 tbsp Plain Greek yogurt

1 tsp Garam masala

0.5 tsp Turmeric powder

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tsp Fresh ginger

0.25 cup Yellow onion

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and toss with Greek yogurt, garam masala, turmeric, and cumin in a bowl to marinate.

• 2

  Finely mince the garlic clove, grate the fresh ginger, and dice the yellow onion.

• 3

  Heat the ghee in a large skillet over medium-high heat until melted and shimmering.

• 4

  Add the marinated chicken to the skillet and sear until golden brown on all sides, then remove the chicken and set it aside.

• 5

  In the same skillet, sauté the diced onion, minced garlic, and grated ginger until fragrant and the onions are translucent.

• 6

  Pour in the tomato puree and simmer for 5 minutes, using a wooden spoon to scrape up any flavorful browned bits from the bottom.

• 7

  Stir in the full-fat coconut milk and return the chicken to the pan, simmering for another 5-7 minutes until the sauce thickens and chicken is cooked through.

• 8

  Season the sauce with sea salt and black pepper to taste.

• 9

  Serve the spiced butter chicken immediately over the warm, cooked basmati rice.