NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup basmati rice

1 tsp ghee

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

0.5 cup tomato puree

1.5 tbsp full-fat coconut milk

1 tsp garam masala

0.25 tsp turmeric

0.25 tsp ground cumin

0.25 tsp sea salt

0.13 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Rinse the basmati rice under cold water until clear, then combine with 0.5 cup water in a small pot. Bring to a boil, reduce to low, cover, and simmer for 15 minutes or until water is absorbed.

• 2

  While rice cooks, cut the chicken breast into 1-inch bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat the ghee in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.

• 4

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

• 5

  Add the chicken pieces to the skillet and brown for 2-3 minutes on each side.

• 6

  Sprinkle the garam masala, turmeric, and cumin over the chicken, stirring to coat the meat evenly.

• 7

  Pour in the tomato puree and coconut milk. Stir well to combine and bring the sauce to a gentle simmer.

• 8

  Reduce heat to low and let the chicken simmer in the sauce for 8-10 minutes until the sauce has thickened and the chicken is cooked through.

• 9

  Fluff the cooked rice with a fork and plate it alongside the butter chicken.

• 10

  Garnish with freshly chopped cilantro before serving.