NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast, boneless skinless

2 tbsp Greek yogurt, plain non-fat

0.5 tsp Turmeric powder

0.5 tsp Garam masala

1 tsp Ghee

0.25 cup Yellow onion, diced

1 tsp Fresh ginger, grated

1 clove Garlic, minced

0.5 cup Tomato puree

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Full-fat coconut milk

0.5 cup Basmati rice, cooked

1 tbsp Fresh cilantro, chopped

PREPARATION

• 1

  Marinate the chicken pieces in a bowl with Greek yogurt, turmeric, and half of the garam masala for at least 15 minutes.

• 2

  Heat the ghee in a large skillet over medium heat and sauté the diced onions until they become translucent and soft.

• 3

  Stir in the grated ginger and minced garlic, cooking for 1 minute until fragrant.

• 4

  Add the marinated chicken to the skillet and cook until the edges are browned.

• 5

  Pour in the tomato puree, cumin, sea salt, black pepper, and the remaining garam masala, then simmer for 10 minutes.

• 6

  Lower the heat and stir in the coconut milk to create a rich, silky sauce, heating through for 2 minutes.

• 7

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