NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp Greek yogurt

1 tsp garam masala

0.25 tsp turmeric

1 tsp ghee

0.5 cup tomato puree

2 tbsp full-fat coconut milk

0.25 cup yellow onion

1 tsp ginger

1 clove garlic

0.5 cup basmati rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  In a bowl, combine the diced chicken breast with Greek yogurt, half of the garam masala, turmeric, sea salt, and black pepper. Let marinate for at least 15 minutes.

• 2

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

• 3

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

• 4

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

• 5

  Pour in the tomato puree and the remaining garam masala. Bring to a gentle simmer for 10 minutes to allow the flavors to meld.

• 6

  Stir in the full-fat coconut milk to create a rich, orange sauce, then return the chicken to the pan.

• 7

  Simmer for an additional 5 minutes until the chicken is cooked through and the sauce has thickened.

• 8

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