NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup non-fat Greek yogurt

1 tsp lemon juice

1 tsp garam masala

0.5 tsp ground turmeric

0.5 tsp ground cumin

1 tsp fresh ginger

1 clove garlic

1 tsp ghee

0.25 cup yellow onion

0.25 cup tomato puree

2 tbsp full-fat coconut milk

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked basmati rice

1 tbsp fresh cilantro

PREPARATION

• 1

  In a medium bowl, whisk together the Greek yogurt, lemon juice, half of the garam masala, turmeric, and cumin.

• 2

  Cut the chicken breast into bite-sized pieces and toss in the yogurt marinade, letting it sit for at least 15 minutes.

• 3

  Melt the ghee in a large skillet over medium heat and sauté the diced yellow onion until softened and translucent.

• 4

  Add the minced garlic and grated ginger to the skillet, stirring for 60 seconds until the aromatics are fragrant.

• 5

  Add the marinated chicken to the skillet and cook for 5 minutes, allowing the exterior to brown slightly.

• 6

  Stir in the tomato puree and the remaining garam masala, then reduce heat to low, cover, and simmer for 10 minutes.

• 7

  Uncover and stir in the full-fat coconut milk, sea salt, and black pepper, simmering for an additional 2 minutes to thicken.

• 8

  Serve the warm butter chicken over the cooked basmati rice and garnish with freshly chopped cilantro.