NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp Greek yogurt

0.5 tsp garam masala

0.5 tsp turmeric

0.25 tbsp ghee

0.25 cup onion

1 tsp ginger

1 clove garlic

0.5 cup tomato puree

1 tbsp coconut milk

0.5 cup basmati rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp cilantro

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and place them in a small bowl.

• 2

  Whisk together the Greek yogurt, half of the garam masala, and half of the turmeric, then coat the chicken thoroughly and marinate for 15 minutes.

• 3

  Heat the ghee in a large skillet over medium-high heat and sear the chicken until golden brown on all sides, then remove and set aside.

• 4

  In the same skillet, add the finely diced onion, grated ginger, and minced garlic, sautéing until the onion is translucent and fragrant.

• 5

  Pour in the tomato puree, sea salt, black pepper, and the remaining garam masala and turmeric, stirring to combine.

• 6

  Lower the heat and simmer the sauce for 10 minutes to allow the flavors to deepen.

• 7

  Stir in the full-fat coconut milk to create a rich, creamy texture and return the chicken to the skillet.

• 8

  Simmer for an additional 5 minutes until the chicken is cooked through and the sauce has thickened.

• 9

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