NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp Greek yogurt

1 tsp lemon juice

0.5 tsp garam masala

0.25 tsp turmeric

0.25 tsp ground cumin

1 tsp fresh ginger

1 clove garlic

0.25 cup yellow onion

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 tsp ghee

0.5 cup cooked basmati rice

1 tbsp fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a medium bowl, combine the cubed chicken breast, Greek yogurt, lemon juice, and half of the garam masala, turmeric, and cumin; let marinate for at least 15 minutes.

• 2

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

• 3

  Stir in the minced ginger and garlic, cooking for 1 minute until fragrant, then add the remaining spices.

• 4

  Add the marinated chicken to the skillet and cook until browned on all sides, about 5-7 minutes.

• 5

  Pour in the tomato puree, reduce the heat to low, and simmer for 10 minutes until the chicken is cooked through and the sauce has thickened.

• 6

  Stir in the full-fat coconut milk to create a rich, velvety sauce and season with sea salt and black pepper.

• 7

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