NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp ghee

0.25 cup yellow onion

1 tsp ginger

1 clove garlic

0.5 cup tomato puree

1 tbsp full-fat coconut milk

0.5 tsp garam masala

0.25 tsp turmeric

0.25 tsp cumin

0.25 tsp sea salt

0.33 cup basmati rice

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat the ghee in a large skillet over medium heat until melted and shimmering.

• 2

  Add the diced onion, minced ginger, and minced garlic to the skillet, sautéing for 3-4 minutes until the onion is translucent.

• 3

  Add the cubed chicken breast to the pan and cook until browned on all sides, approximately 5-6 minutes.

• 4

  Stir in the garam masala, turmeric, and cumin, stirring constantly for 1 minute to toast the spices and coat the chicken.

• 5

  Pour in the tomato puree and bring the mixture to a gentle simmer.

• 6

  Reduce heat to low, cover, and cook for 8-10 minutes until the chicken is cooked through and the sauce has thickened.

• 7

  Stir in the coconut milk until the sauce is creamy and well combined, then season with sea salt.

• 8

  Serve the butter chicken over the warm, cooked basmati rice and garnish with freshly chopped cilantro.