NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

2 tbsp Greek yogurt

1 tsp Garam masala

0.5 tsp Turmeric

0.5 tsp Cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ghee

0.25 cup Yellow onion

1 clove Garlic

1 tsp Ginger

0.5 cup Tomato puree

1 tbsp Full-fat coconut milk

0.25 cup Basmati rice

1 tbsp Fresh cilantro

PREPARATION

• 1

  In a bowl, combine the Greek yogurt, garam masala, turmeric, cumin, sea salt, and black pepper.

• 2

  Cut the chicken breast into bite-sized pieces and toss in the yogurt mixture to coat; let marinate for at least 15 minutes.

• 3

  Prepare the basmati rice according to package instructions so you have 0.5 cup of cooked rice ready for serving.

• 4

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

• 5

  In the same skillet, add the diced yellow onion and sauté until translucent, about 5 minutes.

• 6

  Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

• 7

  Pour in the tomato puree and bring to a gentle simmer. Return the chicken to the pan and cook for 5-7 minutes until the chicken is cooked through.

• 8

  Stir in the coconut milk to create a creamy sauce and adjust seasoning if necessary.

• 9

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