NUTRITION

SERVINGS

INGREDIENTS

5 ounce chicken breast

2 tbsp plain Greek yogurt

0.5 tsp garam masala

0.25 tsp turmeric

0.5 cup cooked basmati rice

1 tsp ghee

0.25 cup diced yellow onion

1 tsp minced fresh ginger

1 clove minced garlic

0.5 cup tomato puree

2 tbsp full-fat coconut milk

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp chopped fresh cilantro

PREPARATION

• 1

  In a medium bowl, combine the chicken breast, plain Greek yogurt, garam masala, and turmeric, allowing it to marinate for 15 minutes.

• 2

  Melt the ghee in a large skillet over medium heat and sauté the diced yellow onion, minced fresh ginger, and minced garlic until soft.

• 3

  Add the marinated chicken to the skillet and cook for 5-7 minutes until the exterior is browned.

• 4

  Pour in the tomato puree, stir well, and simmer over medium-low heat for 10 minutes until the chicken is cooked through.

• 5

  Stir in the full-fat coconut milk, sea salt, and black pepper, heating until the sauce is creamy and well combined.

• 6

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