NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 tbsp Greek yogurt

1 tsp Garam masala

0.5 tsp Turmeric

0.25 tsp Sea salt

2 tsp Ghee

0.25 cup Yellow onion

1 tsp Fresh ginger

1 clove Garlic

0.5 cup Tomato puree

1 tbsp Full-fat coconut milk

0.5 cup Cooked basmati rice

1 tsp Fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and place them in a small bowl.

• 2

  Whisk together the Greek yogurt, garam masala, turmeric, and sea salt, then coat the chicken thoroughly and marinate for 15 minutes.

• 3

  Melt the ghee in a medium skillet over medium heat and sauté the finely diced onion until soft and translucent.

• 4

  Add the minced ginger and garlic to the skillet, stirring for 1 minute until the aromatics are fragrant.

• 5

  Add the marinated chicken to the pan and cook for 5 minutes, browning the exterior of the pieces.

• 6

  Pour in the tomato puree and stir to combine, then reduce the heat to low and simmer covered for 10 minutes.

• 7

  Remove the lid and stir in the coconut milk to create a rich, orange sauce, simmering for 2 more minutes.

• 8

  Plate the warm cooked basmati rice and top with the butter chicken, finishing with a garnish of chopped fresh cilantro.