NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup non-fat Greek yogurt

0.5 tsp turmeric

1 tsp garam masala

0.5 cup cooked basmati rice

1 tsp ghee

0.25 cup yellow onion

1 tsp fresh ginger

1 clove garlic

0.5 cup tomato puree

2 tbsp full-fat coconut milk

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and toss in a bowl with the non-fat Greek yogurt, turmeric, and half of the garam masala.

• 2

  Allow the chicken to marinate for at least 20 minutes to ensure the flavors penetrate the meat.

• 3

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

• 4

  Add the marinated chicken to the skillet and sear until the edges are golden brown.

• 5

  Pour in the tomato puree and the remaining garam masala, then simmer on low for 10 minutes until the sauce thickens.

• 6

  Stir in the full-fat coconut milk for a rich finish and season with sea salt and black pepper.

• 7

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