NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup non-fat Greek yogurt

1 tsp garam masala

0.5 tsp turmeric

0.5 tsp cumin

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tbsp ghee

0.5 cup yellow onion

1 tbsp ginger

2 cloves garlic

0.5 cup tomato puree

0.25 cup water

0.5 cup basmati rice

1 tbsp fresh cilantro

PREPARATION

• 1

  In a medium bowl, whisk together the Greek yogurt, garam masala, turmeric, cumin, sea salt, and black pepper.

• 2

  Add the chicken breast pieces to the bowl, coating them thoroughly, and let marinate for at least 15 minutes.

• 3

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

• 4

  Add the minced garlic and ginger to the skillet, stirring constantly for 1 minute until the mixture is fragrant.

• 5

  Place the marinated chicken in the skillet and cook for 5-6 minutes, turning occasionally until browned.

• 6

  Stir in the tomato puree and water, then reduce heat to low and simmer for 10 minutes until the sauce is thick and velvety.

• 7

  Serve the chicken tikka masala over the cooked basmati rice and garnish with the freshly chopped cilantro.