NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup Greek yogurt

0.5 tbsp ghee

0.5 cup tomato puree

0.25 cup yellow onion

1 clove garlic

1 tsp fresh ginger

1 tsp garam masala

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked basmati rice

1 tbsp fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into 1-inch cubes and toss with half of the Greek yogurt, turmeric, salt, and pepper in a bowl to marinate for 15 minutes.

• 2

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

• 3

  Add the minced garlic and grated ginger to the skillet, stirring for one minute until fragrant.

• 4

  Stir in the garam masala and tomato puree, allowing the sauce to simmer gently for 5 minutes.

• 5

  Add the marinated chicken to the skillet and cook for 8-10 minutes until the chicken is cooked through and the sauce has thickened.

• 6

  Stir in the remaining Greek yogurt to create a creamy texture, then remove from heat.

• 7

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