NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast, boneless skinless

0.5 cup Basmati rice, cooked

0.5 cup Tomato puree

2 tbsp Full-fat coconut milk

1 tsp Ghee

0.25 cup Yellow onion, diced

1 tsp Ginger, minced

1 clove Garlic, minced

0.5 tsp Garam masala

0.25 tsp Turmeric powder

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro, chopped

PREPARATION

• 1

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

• 2

  Heat ghee in a large skillet over medium-high heat and sear the chicken until golden brown, then remove and set aside.

• 3

  In the same skillet, sauté the diced onion, minced ginger, and garlic until softened and fragrant.

• 4

  Stir in the garam masala, turmeric, and cumin, toasting the spices for 30 seconds to release their oils.

• 5

  Pour in the tomato puree and coconut milk, whisking to create a smooth and creamy sauce.

• 6

  Return the chicken to the skillet and simmer for 5-7 minutes until the sauce has thickened and the chicken is fully cooked.

• 7

  Serve the butter chicken immediately over the warm basmati rice and garnish with fresh cilantro.