NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup 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

0.5 tsp garam masala

0.25 tsp turmeric

0.25 tsp sea salt

0.13 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Rinse the basmati rice under cold water until the water runs clear, then cook according to package instructions using a 1:2 ratio of rice to water.

• 2

  While the rice cooks, dice the chicken breast into bite-sized pieces and finely chop the onion, garlic, and ginger.

• 3

  Heat the ghee in a large skillet over medium heat. Add the onion and sauté for 3-4 minutes until translucent.

• 4

  Stir in the garlic, ginger, garam masala, turmeric, salt, and pepper, cooking for 1 minute until highly aromatic.

• 5

  Add the chicken pieces to the skillet and cook for 5 minutes, stirring occasionally to brown all sides.

• 6

  Pour in the tomato puree and coconut milk, stirring to combine. Reduce heat to low and simmer for 8-10 minutes until the sauce thickens and chicken is cooked through.

• 7

  Fluff the cooked rice with a fork and plate it alongside the butter chicken.

• 8

  Garnish with fresh cilantro and serve immediately.