NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup Greek yogurt

1 tbsp lemon juice

1 tsp garam masala

0.5 tsp turmeric

0.5 tsp ground cumin

1 tsp grated ginger

2 cloves garlic

0.25 tsp ghee

0.25 cup diced onion

0.5 cup tomato puree

1 tbsp full-fat coconut milk

0.25 cup cooked basmati rice

1 tbsp fresh cilantro

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a medium bowl, whisk together the Greek yogurt, lemon juice, garam masala, turmeric, cumin, sea salt, and black pepper.

• 2

  Add the cubed chicken breast to the yogurt mixture and toss to coat thoroughly; let marinate for at least 15 minutes.

• 3

  Heat the ghee in a large skillet over medium heat, then add the diced onion and sauté until translucent and soft.

• 4

  Stir in the grated ginger and minced garlic, cooking for one minute until the kitchen is filled with their aroma.

• 5

  Pour in the tomato puree and bring the mixture to a gentle simmer, stirring occasionally to combine the flavors.

• 6

  Add the marinated chicken and any excess marinade to the skillet, stirring well to incorporate into the sauce.

• 7

  Stir in the full-fat coconut milk and simmer for 10-12 minutes until the chicken is cooked through and the sauce has thickened.

• 8

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