NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.25 cup Basmati rice

1 tsp Ghee

0.25 cup Tomato puree

2 tbsp Full-fat coconut milk

0.25 cup Yellow onion

1 tsp Garlic

1 tsp Ginger

0.5 tsp Garam masala

0.25 tsp Turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Water

1 tbsp Fresh cilantro

PREPARATION

• 1

  Rinse the basmati rice under cold water until the water runs clear. In a small saucepan, combine rice and 0.5 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

• 2

  While the rice is cooking, heat the ghee in a large skillet over medium heat.

• 3

  Add the diced yellow onion to the skillet and sauté for 3-4 minutes until translucent.

• 4

  Stir in the minced garlic and grated ginger, cooking for another minute until highly fragrant.

• 5

  Add the cubed chicken breast to the skillet. Season with sea salt and black pepper, and cook for 5-6 minutes until the chicken is lightly browned.

• 6

  Stir in the garam masala and turmeric, ensuring the chicken is evenly coated in the spices.

• 7

  Pour in the tomato puree and coconut milk. Stir well to combine, then reduce the heat to low and simmer for 8-10 minutes until the sauce has thickened and the chicken is fully cooked.

• 8

  Once the rice is finished, remove from heat and fluff with a fork.

• 9

  Serve the spiced butter chicken over the fluffy basmati rice and garnish with freshly chopped cilantro.