NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup non-fat Greek yogurt

0.25 cup dry basmati rice

0.5 tsp ghee

0.25 cup tomato puree

1 tbsp full-fat coconut milk

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

1 tsp garam masala

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Rinse the basmati rice under cold water until the water runs clear, then cook according to package instructions using water and a pinch of salt.

• 2

  Cut the chicken breast into bite-sized pieces and toss in a bowl with the Greek yogurt, half of the garam masala, turmeric, salt, and pepper to marinate for 10 minutes.

• 3

  Finely dice the onion and mince the garlic and ginger.

• 4

  Heat the ghee in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes.

• 5

  Stir in the garlic, ginger, and remaining garam masala, cooking for 1 minute until fragrant.

• 6

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

• 7

  Pour in the tomato puree and coconut milk, stirring to combine. Reduce heat and simmer for 10 minutes until the sauce thickens and the chicken is cooked through.

• 8

  Fluff the cooked rice with a fork and serve the butter chicken over the top.