NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

2 tbsp plain non-fat Greek yogurt

1 tsp garam masala

0.5 tsp turmeric powder

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

0.25 cup yellow onion

1 tsp grated fresh ginger

1 clove garlic

0.5 cup tomato puree

2 tbsp full-fat coconut milk

0.5 cup cooked basmati rice

1 tbsp fresh cilantro

PREPARATION

• 1

  In a small bowl, toss the cubed chicken breast with the Greek yogurt, half of the garam masala, turmeric, cumin, sea salt, and black pepper until well coated.

• 2

  Heat the olive oil in a medium skillet over medium-high heat and sear the chicken until golden brown on all sides, then remove the chicken and set aside.

• 3

  In the same skillet, add the diced onion, grated ginger, and minced garlic, sautéing for 3-4 minutes until the onion is translucent and fragrant.

• 4

  Stir in the tomato puree and the remaining garam masala, then reduce the heat to low and simmer for 5 minutes to let the flavors meld.

• 5

  Return the seared chicken to the skillet and stir in the full-fat coconut milk, simmering for another 3-5 minutes until the chicken is fully cooked through and the sauce is velvety.

• 6

  Serve the chicken tikka masala over the warm, fluffy basmati rice and garnish with freshly chopped cilantro.