NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup Greek yogurt

1 tsp lemon juice

1 tsp garam masala

0.25 tsp turmeric

1 tsp ghee

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

0.5 cup tomato puree

0.25 tsp cumin

0.25 tsp sea salt

0.13 tsp black pepper

2 tbsp full-fat coconut milk

0.25 cup cooked basmati rice

1 tbsp fresh cilantro

PREPARATION

• 1

  In a small bowl, whisk together the Greek yogurt, lemon juice, half of the garam masala, and all of the turmeric until smooth.

• 2

  Cut the chicken breast into bite-sized cubes and toss in the yogurt marinade; allow it to sit for at least 15 minutes in the refrigerator.

• 3

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

• 4

  In the same skillet, add the diced yellow onion and sauté until translucent and soft.

• 5

  Add the minced garlic and grated fresh ginger to the skillet, cooking for 1 minute until fragrant.

• 6

  Stir in the tomato puree, the remaining garam masala, cumin, sea salt, and black pepper, then let the sauce simmer for 5 minutes.

• 7

  Reduce the heat to low and stir in the full-fat coconut milk until the sauce is creamy and well combined.

• 8

  Return the seared chicken to the skillet and simmer gently for 3-5 minutes until the chicken is cooked through.

• 9

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