NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 tsp ghee

0.25 cup yellow onion

1 tsp garlic

1 tsp fresh ginger

1 tsp garam masala

0.5 tsp ground turmeric

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat the ghee in a large skillet over medium heat until melted and shimmering.

• 2

  Add the diced yellow onion and sauté for about 5 minutes until soft and translucent.

• 3

  Stir in the minced garlic and grated fresh ginger, cooking for 1 minute until highly aromatic.

• 4

  Add the chicken breast pieces to the skillet along with sea salt and black pepper, searing until browned on all sides.

• 5

  Stir in the garam masala, ground turmeric, and ground cumin, allowing the spices to toast for 30 seconds.

• 6

  Pour in the tomato puree and stir to combine, then reduce heat to low and simmer for 10 minutes until the chicken is cooked through.

• 7

  Stir in the full-fat coconut milk to create a rich, creamy orange sauce and simmer for an additional 2 minutes.

• 8

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