NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup basmati rice, cooked

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 tsp ghee

0.25 cup yellow onion, diced

1 tsp garlic, minced

1 tsp ginger, grated

1 tsp garam masala

0.5 tsp turmeric

0.5 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro, chopped

PREPARATION

• 1

  Cut the chicken breast into 1-inch cubes and season them evenly with sea salt and black pepper.

• 2

  Heat the ghee in a large skillet over medium-high heat until melted and shimmering.

• 3

  Add the chicken cubes to the skillet and sear until golden brown on all sides, then remove the chicken and set it aside.

• 4

  In the same skillet, add the diced onion, garlic, and ginger, sautéing for 3-4 minutes until the onion is translucent and fragrant.

• 5

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

• 6

  Pour in the tomato puree and stir to combine, bringing the mixture to a gentle simmer for 5 minutes.

• 7

  Whisk in the full-fat coconut milk until the sauce is smooth and creamy.

• 8

  Return the seared chicken to the skillet and simmer for an additional 5 minutes until the chicken is cooked through and the sauce has thickened.

• 9

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