NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Plain Greek yogurt

0.5 cup Cooked basmati rice

0.25 cup Tomato puree

2 tbsp Full-fat coconut milk

0.5 tbsp Ghee

1 tsp Garam masala

0.5 tsp Ground turmeric

0.5 tsp Ground cumin

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  In a medium bowl, combine the Greek yogurt, half of the garam masala, turmeric, cumin, salt, and pepper.

• 2

  Cut the chicken breast into bite-sized pieces and toss in the yogurt marinade; let sit for at least 15 minutes.

• 3

  Heat the ghee in a large skillet over medium-high heat and sear the chicken pieces until golden brown on all sides, then remove and set aside.

• 4

  In the same skillet, add the minced garlic and grated ginger, sautéing for 1 minute until aromatic.

• 5

  Stir in the tomato puree and the remaining spices, allowing the sauce to simmer and thicken for 5 minutes.

• 6

  Add the chicken back into the skillet along with the coconut milk, stirring to combine and simmering for another 5-7 minutes until the chicken is cooked through.

• 7

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