NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup plain Greek yogurt

0.5 cup cooked basmati rice

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 tsp olive oil

1 tsp garam masala

0.5 tsp turmeric

0.5 tsp cumin

1 tsp minced ginger

1 whole garlic clove

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  In a small bowl, whisk together the Greek yogurt, 0.5 tsp of garam masala, turmeric, cumin, sea salt, and black pepper.

• 2

  Cut the chicken breast into 1-inch cubes and toss them in the yogurt marinade until fully coated; let marinate for at least 10 minutes.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken pieces until they are golden brown on all sides.

• 4

  Mince the garlic and add it to the skillet along with the minced ginger, sautéing for 1 minute until highly fragrant.

• 5

  Pour in the tomato puree and the remaining 0.5 tsp of garam masala, stirring to combine and scraping up any browned bits from the pan.

• 6

  Reduce the heat to low and simmer the sauce for 8 to 10 minutes until it has thickened and the chicken is cooked through.

• 7

  Stir in the full-fat coconut milk to create a velvety, rich texture and allow it to warm through for 1 minute.

• 8

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