NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Greek yogurt

1 tsp Lemon juice

1.5 tsp Garam masala

0.5 tsp Turmeric

1 tsp Olive oil

0.25 cup Onion

1 tsp Ginger

1 clove Garlic

0.5 cup Tomato puree

0.5 tsp Cumin

2 tbsp 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 medium bowl, combine the chicken breast, Greek yogurt, lemon juice, 0.5 tsp of garam masala, and turmeric; toss to coat and marinate for at least 15 minutes.

• 2

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

• 3

  Stir in the minced garlic and ginger, cooking for about 1 minute until the mixture is fragrant.

• 4

  Add the marinated chicken to the skillet and cook until the pieces are browned on all sides, about 5-7 minutes.

• 5

  Pour in the tomato puree, the remaining 1 tsp of garam masala, cumin, sea salt, and black pepper, stirring well to combine.

• 6

  Reduce the heat to low and simmer the sauce for 10 minutes to allow the flavors to meld and the chicken to cook through.

• 7

  Stir in the coconut milk to create a creamy consistency and simmer for an additional 2 minutes.

• 8

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