NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

1 tsp ghee

0.25 cup tomato puree

2 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 ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh spinach

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 2

  Heat the ghee in a large skillet over medium-high heat and sear the chicken until golden brown on all sides.

• 3

  Add the finely diced yellow onion to the skillet and sauté until translucent, then stir in the minced garlic and grated ginger.

• 4

  Sprinkle the garam masala, turmeric, and cumin over the mixture, toasting the spices for one minute until fragrant.

• 5

  Pour in the tomato puree and coconut milk, stirring to combine and scraping up any browned bits from the pan.

• 6

  Lower the heat and simmer the sauce for 5-7 minutes until the chicken is cooked through and the sauce has thickened.

• 7

  Stir in the fresh spinach and allow it to wilt into the warm, velvety sauce.

• 8

  Serve the butter chicken immediately over the warm cooked basmati rice.