NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Greek yogurt

0.5 tbsp Lemon juice

0.5 tsp Garam masala

0.5 tsp Turmeric

0.5 tbsp Ghee

0.25 cup Yellow onion

1 tsp Garlic

1 tsp Fresh ginger

0.5 cup Tomato puree

2 tbsp Full-fat coconut milk

0.5 cup Cooked basmati rice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  In a medium bowl, combine the chicken pieces with Greek yogurt, lemon juice, turmeric, and half of the garam masala; allow to marinate for at least 15 minutes.

• 2

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

• 3

  In the same skillet, sauté the finely diced yellow onion until translucent and soft, then stir in the minced garlic, grated ginger, and the remaining garam masala until fragrant.

• 4

  Pour in the tomato puree and bring to a gentle simmer, allowing the sauce to cook for about 10 minutes until it begins to thicken.

• 5

  Stir in the full-fat coconut milk to create a creamy consistency, then return the seared chicken to the skillet and simmer for another 5 minutes until the chicken is cooked through.

• 6

  Season the sauce with sea salt and black pepper to taste, adjusting the spices if necessary.

• 7

  Serve the chicken tikka masala over a bed of warm, fluffy basmati rice and garnish with freshly chopped cilantro before serving.