NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry basmati rice

0.75 tbsp ghee

0.25 cup tomato puree

2 tbsp non-fat Greek yogurt

1 tsp fresh ginger

1 clove garlic

0.5 tsp garam masala

0.25 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

0.75 cup water

1 tbsp fresh cilantro

PREPARATION

• 1

  Rinse the basmati rice under cold water until clear, then combine with 0.5 cup of water in a small pot, bring to a boil, cover, and simmer on low for 15 minutes.

• 2

  While rice cooks, heat the ghee in a large skillet over medium-high heat and add the cubed chicken breast, searing until golden brown on all sides.

• 3

  Lower the heat to medium and stir in the minced garlic, grated ginger, garam masala, turmeric, sea salt, and black pepper, cooking for 1 minute until fragrant.

• 4

  Pour in the tomato puree and 0.25 cup of water, stirring to deglaze the pan, then cover and simmer for 8-10 minutes until the chicken is cooked through.

• 5

  Remove the skillet from the heat and stir in the Greek yogurt until the sauce becomes a rich, creamy orange color.

• 6

  Fluff the rice with a fork and serve the spiced butter chicken over the top, garnishing with fresh cilantro.