NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup basmati rice

1 tsp ghee

0.25 cup yellow onion

1 clove garlic

1 tsp fresh ginger

1 tsp garam masala

0.25 tsp turmeric

0.5 cup tomato puree

2 tbsp full-fat coconut milk

0.25 tsp sea salt

0.13 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Rinse the basmati rice under cold water until clear, then combine with 0.5 cup water in a small pot, bring to a boil, cover, and simmer for 15 minutes.

• 2

  Cut the chicken breast into 1-inch cubes and season evenly with the sea salt and black pepper.

• 3

  Melt the ghee in a large skillet over medium-high heat and sear the chicken cubes until golden brown on all sides.

• 4

  Add the finely diced yellow onion to the skillet and sauté for 3 minutes until translucent.

• 5

  Stir in the minced garlic and grated fresh ginger, cooking for another 60 seconds until highly fragrant.

• 6

  Add the garam masala and turmeric to the pan, stirring constantly for 30 seconds to toast the spices without burning.

• 7

  Pour in the tomato puree and stir to combine, reducing the heat to medium-low and simmering for 8 to 10 minutes.

• 8

  Stir in the full-fat coconut milk to finish the sauce, allowing it to thicken slightly for 2 minutes.

• 9

  Fluff the cooked rice with a fork and plate it alongside the butter chicken, garnishing with chopped fresh cilantro.