NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Greek yogurt

1 tsp Lemon juice

1 tsp Garam masala

0.5 tsp Turmeric

0.5 tsp Ghee

0.5 cup Yellow onion

1 tsp Fresh ginger

2 cloves Garlic

0.5 cup Tomato puree

1 tbsp Full-fat coconut milk

0.25 cup Cooked basmati rice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Marinate the chicken pieces in Greek yogurt, lemon juice, half of the garam masala, and turmeric for at least 20 minutes.

• 2

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

• 3

  In the same skillet, sauté the diced onion, grated ginger, and minced garlic until the onions are translucent and fragrant.

• 4

  Stir in the tomato puree and the remaining garam masala, allowing the sauce to simmer on low for about 5 minutes.

• 5

  Whisk in the full-fat coconut milk and return the chicken to the pan, simmering until the sauce thickens and chicken is cooked through.

• 6

  Season with sea salt and black pepper, then serve the masala over warm basmati rice garnished with fresh cilantro.