NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.25 cup plain nonfat Greek yogurt

0.5 cup tomato puree

1 tsp ghee

0.25 cup yellow onion

1 tsp garlic

1 tsp fresh ginger

1 tsp garam masala

0.5 tsp turmeric powder

0.5 tsp cumin powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  In a medium bowl, whisk together the Greek yogurt with half of the garam masala, turmeric, and cumin.

• 2

  Cut the chicken breast into bite-sized pieces and toss in the yogurt marinade, allowing it to sit for 15 minutes.

• 3

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

• 4

  Stir in the minced garlic and grated ginger, cooking for 1 minute until highly fragrant.

• 5

  Add the marinated chicken to the skillet and sear until the edges are lightly browned, about 5 to 7 minutes.

• 6

  Pour in the tomato puree and the remaining spices, stirring well to combine all flavors.

• 7

  Lower the heat and simmer for 10 minutes until the sauce has thickened and the chicken is fully cooked.

• 8

  Season with sea salt and black pepper to taste.

• 9

  Serve the chicken and sauce over a bed of warm basmati rice and garnish with fresh chopped cilantro.