NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Greek yogurt

0.5 cup Basmati rice

0.5 cup Tomato puree

1 tbsp Coconut milk

0.5 tbsp Olive oil

0.25 medium Onion

1 clove Garlic

0.5 tsp Ginger

1 tsp Garam masala

0.5 tsp Turmeric

0.5 tsp Cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Cilantro

PREPARATION

• 1

  In a small bowl, toss the cubed chicken breast with Greek yogurt, turmeric, cumin, sea salt, black pepper, and half of the garam masala; let marinate for 15 minutes.

• 2

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

• 3

  Add the minced garlic and grated ginger to the skillet, stirring constantly for 1 minute until the mixture is fragrant.

• 4

  Increase the heat slightly, add the marinated chicken to the pan, and cook until the pieces are lightly browned on all sides.

• 5

  Pour in the tomato puree and the remaining garam masala, stirring to combine, then reduce heat and simmer for 10 minutes.

• 6

  Stir in the full-fat coconut milk to create a rich, creamy sauce and allow it to heat through for an additional 2 minutes.

• 7

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