NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Plain Greek yogurt

0.5 cup Tomato puree

1 tbsp Full-fat coconut milk

1 tsp Ghee

0.25 cup Yellow onion

1 tsp Fresh ginger

1 clove Garlic

0.5 tsp Garam masala

0.25 tsp Turmeric powder

0.25 tsp Cumin powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.33 cup Cooked basmati rice

1 tbsp Fresh cilantro

PREPARATION

• 1

  In a small bowl, combine the diced chicken breast with Greek yogurt and half of the garam masala, turmeric, and cumin to marinate for 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 garlic and grated fresh ginger, cooking for about 1 minute until the mixture is fragrant.

• 4

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

• 5

  Pour in the tomato puree along with the remaining spices, sea salt, and black pepper, then reduce heat and simmer for 10 minutes.

• 6

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

• 7

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