NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

0.5 cup Basmati rice, cooked

0.5 tbsp Ghee

0.25 cup Tomato puree

2 tbsp Full-fat coconut milk

0.25 cup Yellow onion

1 tsp Garlic

1 tsp Fresh ginger

1 tsp Garam masala

0.5 tsp Turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

  Heat the ghee in a large skillet over medium-high heat until melted and shimmering.

• 3

  Add the chicken to the skillet and brown for 3-4 minutes until golden on all sides, then remove the chicken and set aside.

• 4

  In the same skillet, add the diced yellow onion, minced garlic, and grated ginger, sautéing until the onion is soft and translucent.

• 5

  Stir in the garam masala and tomato puree, allowing the spices to bloom for 2 minutes while stirring constantly.

• 6

  Whisk in the full-fat coconut milk to create a smooth, orange sauce, then return the chicken and any accumulated juices to the pan.

• 7

  Reduce heat to low and simmer for 5-7 minutes until the sauce has thickened and the chicken is fully cooked through.

• 8

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