NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Greek yogurt

0.5 tsp Turmeric

0.5 tsp Garam masala

0.25 tsp Sea salt

1 tsp Ghee

0.5 cup Tomato puree

2 tbsp Coconut milk

0.5 tsp Fresh ginger

1 clove Garlic

0.5 cup Basmati rice

1 tbsp Cilantro

PREPARATION

• 1

  In a medium bowl, combine the Greek yogurt, turmeric, garam masala, and sea salt. Add the cubed chicken breast and toss until every piece is thoroughly coated.

• 2

  Heat the ghee in a large skillet over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until the mixture is fragrant.

• 3

  Add the marinated chicken to the skillet and cook for 5-6 minutes, stirring occasionally, until the edges are lightly browned.

• 4

  Pour in the tomato puree and stir to combine with the chicken and aromatics. Reduce the heat to low and simmer gently for 10 minutes.

• 5

  Stir in the full-fat coconut milk to create a rich, creamy sauce and continue to heat for another 2 minutes until the sauce is well incorporated.

• 6

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