NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tsp ghee

0.5 cup yellow onion

1 tsp ginger

2 cloves garlic

0.5 cup tomato puree

0.25 cup 0% Greek yogurt

1 tsp garam masala

0.5 tsp turmeric

0.5 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked basmati rice

1 tbsp fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into 1-inch bite-sized pieces.

• 2

  Heat the ghee in a large skillet over medium heat.

• 3

  Add the diced yellow onion and sauté until translucent, about 5 minutes.

• 4

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

• 5

  Add the garam masala, turmeric, cumin, sea salt, and black pepper, stirring to toast the spices for 30 seconds.

• 6

  Pour in the tomato puree and bring to a gentle simmer.

• 7

  Add the chicken pieces to the sauce, cover, and cook for 8-10 minutes until the chicken is cooked through.

• 8

  Remove the skillet from the heat and stir in the Greek yogurt until the sauce is creamy and well combined.

• 9

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