NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.33 cup cooked basmati rice

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 tsp ghee

0.25 cup yellow onion

1 tsp garlic

1 tsp fresh ginger

1 tsp garam masala

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat the ghee in a large skillet over medium heat.

• 2

  Add the diced yellow onion and sauté for 4-5 minutes until translucent and soft.

• 3

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

• 4

  Add the cubed chicken breast to the pan along with garam masala, turmeric, sea salt, and black pepper.

• 5

  Cook the chicken for 5-6 minutes, browning the edges slightly to lock in flavor.

• 6

  Pour in the tomato puree, reduce heat to low-medium, and simmer for 10 minutes until the sauce thickens.

• 7

  Stir in the full-fat coconut milk to create a rich, creamy texture and heat through for 2 minutes.

• 8

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