NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

0.25 cup plain Greek yogurt

1 tsp garam masala

0.5 tsp ground turmeric

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp ghee

0.5 cup yellow onion

1 tbsp fresh ginger

2 cloves garlic

0.5 cup tomato puree

2 tbsp full-fat coconut milk

0.25 cup cooked basmati rice

1 cup cauliflower rice

1 tbsp fresh cilantro

PREPARATION

• 1

  In a medium bowl, combine the diced chicken breast with Greek yogurt, half of the garam masala, turmeric, cumin, sea salt, and black pepper. Let marinate for at least 15 minutes.

• 2

  Heat the ghee in a large skillet over medium-high heat. Add the diced yellow onion and sauté until translucent and slightly golden.

• 3

  Stir in the minced garlic and grated fresh ginger, cooking for 1 minute until highly fragrant.

• 4

  Add the marinated chicken to the skillet. Cook until the chicken is browned on all sides, about 5-7 minutes.

• 5

  Pour in the tomato puree and add the remaining spices. Reduce heat to low, cover, and simmer for 10 minutes to allow the flavors to meld.

• 6

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

• 7

  In a separate bowl, toss the cooked basmati rice with the cauliflower rice to create a high-volume base.

• 8

  Serve the chicken tikka masala over the rice blend and garnish with fresh cilantro.