NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Basmati rice

0.25 cup Tomato puree

3 tbsp Full-fat coconut milk

0.5 tbsp 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

  Cut the chicken breast into bite-sized cubes and toss in a bowl with the turmeric, ground cumin, sea salt, and black pepper.

• 3

  Heat the ghee in a large skillet over medium heat and sauté the diced yellow onion for 5 minutes until translucent and aromatic.

• 4

  Add the minced garlic and ginger to the skillet, cooking for 1 minute before adding the seasoned chicken cubes.

• 5

  Brown the chicken on all sides for about 5-6 minutes, then stir in the tomato puree and garam masala.

• 6

  Pour in the full-fat coconut milk, reduce heat to low, and simmer for 8-10 minutes until the sauce has thickened and the chicken is cooked through.

• 7

  Fluff the rice with a fork and serve the chicken tikka masala over the top, garnishing with freshly chopped cilantro.