NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Dry basmati rice

0.5 tbsp Ghee

0.25 cup Tomato puree

0.25 cup Plain Greek yogurt

0.25 medium Yellow onion

1 tsp Minced garlic

1 tsp Grated ginger

1 tsp Garam masala

0.5 tsp Turmeric

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Rinse the basmati rice under cold water until clear, then cook in a small pot with 1/4 cup water until fluffy.

• 2

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

• 3

  Stir in the minced garlic and grated ginger, cooking for one minute until the fragrance fills the kitchen.

• 4

  Add the garam masala, turmeric, and cumin to the skillet, toasting the spices for 30 seconds.

• 5

  Add the cubed chicken breast to the pan, seasoning with sea salt and black pepper, and sear until golden on all sides.

• 6

  Pour in the tomato puree and reduce heat to low, simmering for 8-10 minutes until the chicken is cooked through.

• 7

  Remove the skillet from heat and gently fold in the Greek yogurt until the sauce is creamy and smooth.

• 8

  Serve the butter chicken over the warm basmati rice and garnish with freshly chopped cilantro.