NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 tbsp plain Greek yogurt

0.5 tbsp ghee

0.5 cup tomato puree

2 tbsp full-fat coconut milk

0.5 cup yellow onion

1 tsp garlic

1 tsp ginger

1 tsp garam masala

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  In a small bowl, toss the diced chicken breast with the Greek yogurt, turmeric, sea salt, and black pepper, then let it marinate for at least 15 minutes.

• 2

  Heat the ghee in a large skillet over medium heat and sauté the finely diced yellow onion until it becomes soft and translucent.

• 3

  Add the minced garlic and grated ginger to the skillet, stirring constantly for 1 minute until the mixture is highly fragrant.

• 4

  Stir in the garam masala and then add the marinated chicken to the pan, cooking for 5-6 minutes until the edges are lightly browned.

• 5

  Pour in the tomato puree and bring the mixture to a gentle simmer, then cover and cook for 10 minutes until the chicken is tender and cooked through.

• 6

  Remove the lid and stir in the full-fat coconut milk to create a creamy, rich sauce, allowing it to heat through for another 2 minutes.

• 7

  Serve the butter chicken hot, garnished with freshly chopped cilantro for a bright pop of flavor.