NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.25 cup plain Greek yogurt

0.5 cup tomato puree

1 tsp ghee

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

1 tsp garam masala

0.5 tsp ground turmeric

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and place them in a bowl with two tablespoons of the yogurt and half of the garam masala, turmeric, and cumin.

• 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 for one minute until the aromatics are fragrant.

• 4

  Increase the heat slightly and add the marinated chicken pieces to the pan, browning them on all sides for about five minutes.

• 5

  Pour in the tomato puree along with the remaining garam masala, turmeric, cumin, sea salt, and black pepper.

• 6

  Reduce the heat to low and simmer the sauce for ten minutes until the chicken is cooked through and the flavors have melded.

• 7

  Stir in the remaining Greek yogurt to create a creamy texture, then remove the skillet from the heat.

• 8

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