NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup non-fat Greek yogurt

1 tsp garam masala

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp ghee

0.25 cup yellow onion

1 tsp fresh ginger

1 clove garlic

0.5 cup tomato puree

2 tbsp full-fat coconut milk

0.5 cup cooked basmati rice

1 tbsp fresh cilantro

PREPARATION

• 1

  In a medium bowl, whisk together the Greek yogurt, garam masala, turmeric, sea salt, and black pepper.

• 2

  Add the diced chicken breast to the yogurt mixture, tossing to coat thoroughly, and let marinate for at least 15 minutes.

• 3

  Heat the ghee in a large skillet over medium heat, then add the finely diced onion, minced ginger, and minced garlic.

• 4

  Sauté the aromatics for 3-5 minutes until the onion is translucent and fragrant.

• 5

  Add the marinated chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.

• 6

  Stir in the tomato puree and coconut milk, bringing the sauce to a gentle simmer.

• 7

  Reduce the heat to low and simmer for 10 minutes until the sauce has thickened and the chicken is fully cooked.

• 8

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