NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Basmati rice

0.25 cup Tomato puree

0.5 tbsp Ghee

0.25 cup Yellow onion

1 tsp Ginger

1 clove Garlic

1 tsp Garam masala

0.5 tsp Turmeric powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

  Add the minced garlic and grated ginger to the skillet, stirring constantly for one minute until the aromatic scent fills the kitchen.

• 3

  Place the cubed chicken breast into the pan and cook for about 5 minutes until the pieces are lightly browned on all sides.

• 4

  Stir in the tomato puree, garam masala, turmeric powder, sea salt, and black pepper, then reduce the heat to a low simmer.

• 5

  Cover the skillet and let the chicken cook through for 10 minutes, allowing the sauce to thicken and the spices to meld.

• 6

  Fluff the pre-cooked basmati rice and plate it alongside the chicken masala, garnishing with fresh chopped cilantro before serving.