NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup basmati rice

0.25 cup tomato puree

0.25 cup non-fat Greek yogurt

1 tsp ghee

0.25 cup yellow onion

1 tsp garlic

1 tsp fresh ginger

0.5 tsp garam masala

0.25 tsp ground turmeric

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Prepare the basmati rice according to package directions using water or broth.

• 2

  Heat the ghee in a large skillet over medium-high heat and add the cubed chicken breast.

• 3

  Sauté the chicken for 5-6 minutes until golden brown on all sides, then remove and set aside.

• 4

  In the same skillet, add the diced onion, minced garlic, and grated ginger, sautéing until the onion is translucent.

• 5

  Stir in the garam masala, turmeric, cumin, sea salt, and black pepper, toasting the spices for 1 minute.

• 6

  Pour in the tomato puree and return the chicken to the pan, simmering for 10 minutes until the sauce thickens.

• 7

  Remove the skillet from the heat and stir in the Greek yogurt until the sauce is velvety and well combined.

• 8

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