NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup basmati rice

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 tsp ghee

0.25 cup yellow onion

1 tsp fresh ginger

1 clove garlic

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

  Rinse the basmati rice under cold water until clear, then cook until the grains are tender and fluffy.

• 2

  Heat a large skillet over medium heat and melt the ghee, then sauté the diced yellow onion until it becomes translucent and fragrant.

• 3

  Stir in the minced garlic, grated ginger, garam masala, turmeric, and cumin, allowing the spices to toast for one minute.

• 4

  Add the cubed chicken breast to the skillet and cook for 5-6 minutes until the exterior is golden brown.

• 5

  Pour in the tomato puree and full-fat coconut milk, stirring well to create a smooth, orange sauce.

• 6

  Lower the heat and let the mixture simmer for 10 minutes until the chicken is tender and the sauce has thickened slightly.

• 7

  Season the dish with sea salt and black pepper to enhance the warm spice profile.

• 8

  Portion the cooked basmati rice into a bowl, top with the butter chicken, and garnish with freshly chopped cilantro.