NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry basmati rice

0.25 cup yellow onion

1 clove garlic

1 tsp fresh ginger

0.5 cup tomato puree

0.25 cup Greek yogurt

1 tsp ghee

1 tsp garam masala

0.25 tsp turmeric

0.5 tsp ground cumin

0.25 tsp sea salt

0.13 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Rinse the basmati rice under cold water until clear, then cook with 0.5 cup water until tender and fluffy.

• 2

  Dice the chicken breast into bite-sized pieces and season with the sea salt and black pepper.

• 3

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

• 4

  Stir in the minced garlic and grated ginger, cooking for one minute until highly aromatic.

• 5

  Add the chicken to the skillet, browning the exterior for about 4-5 minutes.

• 6

  Pour in the tomato puree along with the garam masala, turmeric, and cumin, stirring to combine all spices.

• 7

  Reduce heat to low and simmer for 10 minutes until the chicken is cooked through and the sauce has thickened.

• 8

  Remove the skillet from heat and stir in the Greek yogurt to create a velvety, orange sauce.

• 9

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