NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

1 tsp ghee

0.25 cup yellow onion

1 tsp ginger

1 clove garlic

0.25 cup tomato puree

0.25 cup plain Greek yogurt

0.5 tsp garam masala

0.25 tsp turmeric

0.25 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into 1-inch bite-sized cubes and season with half of the salt and pepper.

• 2

  Heat the ghee in a large skillet over medium-high heat until melted.

• 3

  Add the chicken to the skillet and sear until golden brown on all sides, then remove and set aside.

• 4

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

• 5

  Stir in the garam masala, turmeric, cumin, and the remaining salt and pepper, toasting the spices for 30 seconds.

• 6

  Pour in the tomato puree and simmer for 5 minutes until the sauce thickens slightly.

• 7

  Reduce the heat to low and stir in the Greek yogurt until the sauce is smooth and creamy.

• 8

  Return the chicken to the skillet and simmer for another 3-4 minutes until the chicken is cooked through.

• 9

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