NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Plain Greek yogurt

0.5 tbsp Extra virgin olive oil

0.5 cup Cooked basmati rice

0.5 cup Tomato puree

0.25 cup Yellow onion

1 tsp Fresh ginger

1 clove Garlic

1 tsp Garam masala

0.5 tsp Turmeric powder

0.5 tsp Cumin powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  In a medium bowl, toss the chicken breast pieces with 2 tablespoons of the Greek yogurt, turmeric, and cumin to marinate for 15 minutes.

• 2

  Heat the extra virgin olive oil in a large skillet over medium heat and sauté the yellow onion until it becomes soft and translucent.

• 3

  Stir in the minced garlic and grated ginger, cooking for 1 minute until the mixture is highly aromatic.

• 4

  Add the marinated chicken to the skillet and cook until browned on all sides, approximately 5 to 6 minutes.

• 5

  Pour in the tomato puree and sprinkle with garam masala, then reduce heat to low and simmer for 10 minutes until the sauce has thickened.

• 6

  Stir in the remaining Greek yogurt to achieve a silky, creamy consistency and season with sea salt and black pepper.

• 7

  Serve the chicken tikka masala over the fluffy cooked basmati rice and garnish with a sprinkle of fresh cilantro.