NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup basmati rice

0.5 cup tomato puree

2 tbsp full-fat coconut milk

0.5 tbsp ghee

0.25 cup yellow onion

1 tsp garlic

1 tsp fresh ginger

0.5 tsp garam masala

0.25 tsp turmeric powder

0.25 tsp cumin powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into 1-inch bite-sized pieces and season evenly with sea salt and black pepper.

• 2

  Heat the ghee in a large skillet over medium-high heat until it begins to shimmer.

• 3

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

• 4

  In the same skillet, add the diced yellow onion and sauté for 3-4 minutes until translucent and softened.

• 5

  Stir in the minced garlic, grated ginger, garam masala, turmeric, and cumin, cooking for 1 minute until the spices are highly fragrant.

• 6

  Pour in the tomato puree and bring to a gentle simmer, using a wooden spoon to scrape up any browned bits from the bottom of the pan.

• 7

  Return the seared chicken to the skillet and stir in the full-fat coconut milk to create a rich, orange sauce.

• 8

  Reduce heat to low and simmer for 5-7 minutes until the chicken is cooked through and the sauce has thickened slightly.

• 9

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