NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Basmati rice

0.5 cup Water

0.5 tbsp Ghee

0.5 cup Tomato puree

2 tbsp Full-fat coconut milk

0.25 cup Yellow onion

1 tsp Fresh ginger

1 clove Garlic

1 tsp Garam masala

0.5 tsp Turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Rinse the basmati rice under cold water until the water runs clear, then combine with 0.5 cup water in a small pot, bring to a boil, cover, and simmer on low for 15 minutes.

• 2

  While the rice cooks, cut the chicken breast into bite-sized 1-inch cubes and season with the sea salt and black pepper.

• 3

  Heat the ghee in a large skillet over medium heat; add the diced onion and sauté for 4-5 minutes until translucent and soft.

• 4

  Stir in the minced garlic, grated ginger, garam masala, and turmeric, cooking for 1 minute until the spices become incredibly aromatic.

• 5

  Add the chicken cubes to the skillet, browning them on all sides for about 3-4 minutes to lock in the juices.

• 6

  Pour in the tomato puree and full-fat coconut milk, stirring well to combine and scraping up any browned bits from the bottom of the pan.

• 7

  Reduce the heat to low and simmer the sauce for 8-10 minutes until the chicken is cooked through and the sauce has thickened.

• 8

  Fluff the rice with a fork and serve the butter chicken over the top, garnished with the fresh cilantro.