NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

0.5 cup Cooked basmati rice

0.25 tbsp Ghee

0.25 cup Tomato puree

1 tbsp Full-fat canned coconut milk

0.25 cup Yellow onion

1 tsp Garlic

1 tsp Ginger

1 tsp Garam masala

0.5 tsp Turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Heat the ghee in a large skillet over medium heat until melted.

• 2

  Add the diced yellow onion and sauté for 4-5 minutes until translucent and aromatic.

• 3

  Stir in the minced garlic, grated ginger, garam masala, and turmeric, cooking for 1 minute until the spices are toasted.

• 4

  Add the cubed chicken breast to the skillet, seasoning with sea salt and black pepper, and brown on all sides for about 5-6 minutes.

• 5

  Pour in the tomato puree and coconut milk, stirring well to combine all ingredients into a smooth sauce.

• 6

  Reduce the heat to low and simmer for 10-12 minutes until the sauce has thickened and the chicken is fully cooked through.

• 7

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