NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry basmati rice

0.5 tbsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

1 tsp fresh ginger

0.5 cup tomato puree

0.25 cup plain Greek yogurt

1 tsp garam masala

0.5 tsp ground turmeric

0.5 tsp ground cumin

0.25 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Rinse the basmati rice under cold water until clear, then cook according to package instructions until light and fluffy.

• 2

  Heat the olive oil in a large skillet over medium-high heat.

• 3

  Cut the chicken breast into bite-sized pieces, season with sea salt and black pepper, and sear in the skillet until golden brown on all sides.

• 4

  Add the diced yellow onion to the skillet and sauté for 3-4 minutes until translucent and soft.

• 5

  Stir in the minced garlic, grated fresh ginger, garam masala, turmeric, cumin, and chili powder, cooking for one minute until highly aromatic.

• 6

  Pour in the tomato puree and stir to combine, then reduce heat to low and simmer for 10 minutes until the sauce thickens and the chicken is cooked through.

• 7

  Remove the skillet from the heat and stir in the plain Greek yogurt until the sauce is smooth, creamy, and well-incorporated.

• 8

  Portion the cooked basmati rice into a bowl and top with the chicken tikka masala before serving.