NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp Greek yogurt

1 tsp lemon juice

0.5 tsp garam masala

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp ghee

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

0.5 cup tomato puree

2 tbsp full-fat coconut milk

0.5 cup cooked basmati rice

1 tbsp fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and combine in a bowl with Greek yogurt, lemon juice, and half of the garam masala, turmeric, salt, and pepper.

• 2

  Heat the ghee in a large skillet over medium heat and sauté the diced yellow onion until it becomes soft and translucent.

• 3

  Add the minced garlic and grated fresh ginger to the skillet, stirring constantly for one minute until the mixture is highly fragrant.

• 4

  Pour in the tomato puree and add the remaining spices, then lower the heat and let the sauce simmer gently for five minutes.

• 5

  Add the marinated chicken pieces to the skillet and cook for 8 to 10 minutes until the chicken is cooked through and the sauce has thickened.

• 6

  Stir in the full-fat coconut milk to create a rich, velvety consistency and allow it to heat through for one minute.

• 7

  Serve the chicken tikka masala over a bed of warm basmati rice and garnish with freshly chopped cilantro.