NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast, boneless skinless

2 tbsp Greek yogurt, plain non-fat

1 tsp Garam masala

0.5 tsp Turmeric

0.5 cup Basmati rice, cooked

1 tsp Ghee

0.25 cup Yellow onion, diced

1 tsp Fresh ginger, minced

1 clove Garlic, minced

0.5 cup Tomato puree

2 tbsp Coconut milk, full-fat

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro, chopped

PREPARATION

• 1

  In a small bowl, combine the diced chicken breast with Greek yogurt, half of the garam masala, and half of the turmeric. Let marinate for at least 15 minutes.

• 2

  Heat the ghee in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes.

• 3

  Add the minced ginger and garlic to the skillet, cooking for 1 minute until highly aromatic.

• 4

  Add the marinated chicken to the pan and cook until browned on all sides, approximately 5-7 minutes.

• 5

  Stir in the tomato puree, the remaining garam masala, turmeric, sea salt, and black pepper. Reduce heat and simmer for 10 minutes.

• 6

  Stir in the full-fat coconut milk to create a rich, creamy sauce and simmer for another 2 minutes.

• 7

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