NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp Greek yogurt

0.25 cup basmati rice

0.5 cup tomato puree

0.13 cup coconut milk

0.5 tsp ghee

0.25 cup yellow onion

1 tsp garlic

1 tsp ginger

1 tsp garam masala

0.5 tsp turmeric

0.5 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp cilantro

PREPARATION

• 1

  In a small bowl, toss the chicken pieces with Greek yogurt, turmeric, and half of the garam masala; let marinate for at least 10 minutes.

• 2

  Heat the ghee in a large skillet over medium heat and sauté the diced onion until softened and translucent.

• 3

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

• 4

  Add the marinated chicken to the pan and cook until the edges are lightly browned.

• 5

  Stir in the tomato puree, cumin, sea salt, black pepper, and the remaining garam masala.

• 6

  Reduce the heat to low, cover the pan, and simmer for 10 minutes until the chicken is cooked through.

• 7

  Pour in the full-fat coconut milk and stir until the sauce is smooth and heated through.

• 8

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