NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

0.5 cup cooked basmati rice

1 tsp ghee

2 tbsp full-fat coconut milk

0.25 cup tomato puree

0.25 cup diced yellow onion

1 clove minced garlic

0.5 tsp fresh grated ginger

0.5 tsp garam masala

0.25 tsp turmeric powder

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chopped cilantro

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 2

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

• 3

  Add the minced garlic and grated ginger to the skillet, cooking for 1 minute until fragrant.

• 4

  Stir in the garam masala, turmeric, and cumin, allowing the spices to bloom for 30 seconds.

• 5

  Add the chicken pieces to the pan and brown on all sides for about 5 minutes.

• 6

  Pour in the tomato puree and coconut milk, stirring to combine and coat the chicken.

• 7

  Reduce heat to low and simmer for 8 to 10 minutes until the sauce thickens and the chicken is cooked through.

• 8

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