NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Greek yogurt

1 tsp Olive oil

0.25 cup Yellow onion

1 tsp Ginger

2 clove Garlic

0.5 cup Tomato puree

1 tsp Garam masala

0.5 tsp Turmeric

0.5 tsp Cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Coconut milk

0.33 cup Cooked basmati rice

1 tbsp Cilantro

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and toss with the Greek yogurt in a small bowl to coat.

• 2

  Heat the olive oil in a large skillet over medium heat.

• 3

  Add the diced yellow onion and sauté until translucent, about 5 minutes.

• 4

  Stir in the grated ginger and minced garlic, cooking for another minute until fragrant.

• 5

  Add the garam masala, turmeric, and cumin to the skillet, stirring constantly for 30 seconds to toast the spices.

• 6

  Add the yogurt-marinated chicken to the pan and cook until the chicken is lightly browned on all sides.

• 7

  Pour in the tomato puree and stir to combine, then reduce heat to low and simmer for 10-12 minutes.

• 8

  Once the chicken is cooked through, stir in the coconut milk and season with sea salt and black pepper.

• 9

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