NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.25 cup Greek yogurt

1 tsp lemon juice

1 tsp garam masala

0.5 tsp ground turmeric

0.5 tbsp ghee

0.25 cup yellow onion

1 tsp fresh ginger

1 clove garlic

0.5 cup tomato puree

2 tbsp full-fat coconut milk

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup cooked basmati rice

1 tbsp fresh cilantro

PREPARATION

• 1

  In a small bowl, whisk together the Greek yogurt, lemon juice, half of the garam masala, and all of the turmeric.

• 2

  Cut the chicken breast into bite-sized pieces, toss with the yogurt mixture until well-coated, and let marinate for at least 20 minutes.

• 3

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

• 4

  Add the grated fresh ginger, minced garlic, and the remaining garam masala to the skillet, stirring for 1 minute until fragrant.

• 5

  Place the marinated chicken into the skillet and brown the pieces on all sides for about 5 minutes.

• 6

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

• 7

  Stir in the coconut milk, sea salt, and black pepper, allowing the sauce to become creamy and heated through.

• 8

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