NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Greek yogurt

1 tsp Garam masala

0.5 tsp Turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ghee

0.5 cup Yellow onion

1 tsp Fresh ginger

1 clove Garlic

0.5 cup Tomato puree

1 tbsp Full-fat coconut milk

0.25 cup Cooked basmati rice

1 tbsp Fresh cilantro

PREPARATION

• 1

  In a medium bowl, combine the diced chicken breast with Greek yogurt, garam masala, turmeric, sea salt, and black pepper, then let it marinate for at least 20 minutes.

• 2

  Heat the ghee in a large skillet over medium heat and sauté the diced yellow onion, minced ginger, and minced garlic until the onion becomes translucent and fragrant.

• 3

  Pour the tomato puree and full-fat coconut milk into the skillet, stirring well to combine the flavors into a smooth sauce.

• 4

  Add the marinated chicken and any excess marinade into the skillet, then bring the mixture to a gentle simmer.

• 5

  Cook the chicken in the sauce for 8 to 10 minutes, or until the chicken is fully cooked through and the sauce has thickened slightly.

• 6

  Portion the warm cooked basmati rice into a bowl, top with the chicken tikka masala, and garnish with fresh chopped cilantro before serving.