NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Greek yogurt

0.5 tsp Garam masala

0.25 tsp Turmeric powder

1 tsp Ghee

0.25 cup Yellow onion

1 tsp Fresh ginger

1 tsp Garlic

0.25 cup Tomato puree

2 tbsp Full-fat coconut milk

0.25 cup Basmati rice

1 pinch Saffron threads

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a bowl, combine the cubed chicken breast with Greek yogurt, garam masala, and turmeric powder. Let marinate for at least 15 minutes.

• 2

  Rinse the basmati rice under cold water until clear. Place in a small pot with 0.5 cup of water and the saffron threads. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes.

• 3

  While the rice cooks, heat the ghee in a large skillet over medium heat. Add the diced yellow onion and sauté until translucent.

• 4

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

• 5

  Add the marinated chicken to the skillet and cook until browned on all sides.

• 6

  Pour in the tomato puree, sea salt, and black pepper. Stir well and simmer for 10 minutes until the chicken is cooked through.

• 7

  Stir in the full-fat coconut milk to create a creamy sauce and simmer for an additional 2 minutes.

• 8

  Fluff the saffron rice with a fork and serve the butter chicken over the top.