NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Plain Greek yogurt

0.5 tsp Garam masala

0.25 tsp Turmeric powder

1 tsp Ghee

0.25 cup Yellow onion

1 tsp Fresh ginger

1 clove Garlic

0.5 cup Tomato puree

2 tbsp Full-fat coconut milk

0.5 cup Cooked basmati rice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  In a small bowl, toss the chicken breast pieces with the Greek yogurt, half of the garam masala, and the turmeric powder until well coated.

• 2

  Heat the ghee in a large skillet over medium heat and sauté the diced yellow onion until it becomes soft and translucent.

• 3

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

• 4

  Stir in the tomato puree and the remaining garam masala, then bring the sauce to a gentle simmer over medium-low heat.

• 5

  Add the marinated chicken to the skillet and cook for 8 to 10 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.

• 6

  Pour in the full-fat coconut milk and stir until the sauce is creamy, then season with sea salt and black pepper to taste.

• 7

  Serve the spiced butter chicken over the warm cooked basmati rice and garnish with a sprinkle of fresh chopped cilantro.