NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup non-fat Greek yogurt

0.5 tsp turmeric

0.5 tsp garam masala

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp ghee

0.25 cup yellow onion

1 tsp fresh ginger

1 clove garlic

0.5 cup tomato puree

0.5 tsp ground cumin

0.5 tsp smoked paprika

2 tbsp full-fat coconut milk

0.5 cup cooked basmati rice

1 tbsp fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and place them in a bowl.

• 2

  Whisk together the Greek yogurt, turmeric, half of the garam masala, sea salt, and black pepper, then coat the chicken and marinate for 15 minutes.

• 3

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

• 4

  Add the minced ginger and garlic to the skillet, cooking for 1 minute until fragrant.

• 5

  Stir in the tomato puree, cumin, smoked paprika, and the remaining garam masala, bringing the sauce to a gentle simmer.

• 6

  Add the marinated chicken to the skillet and cook for 8-10 minutes until the chicken is cooked through and the sauce has thickened.

• 7

  Stir in the full-fat coconut milk to create a creamy texture and remove from heat.

• 8

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