NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Plain Greek yogurt

1 tsp Garam masala

0.25 tsp Ground turmeric

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

0.25 tsp Sea salt

0.25 tsp Black pepper

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, half of the garam masala, and the turmeric, then coat the chicken and marinate for at least 15 minutes.

• 3

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

• 4

  In the same skillet, add the finely diced onion and sauté until translucent and slightly caramelized.

• 5

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

• 6

  Pour in the tomato puree, the remaining garam masala, cumin, sea salt, and black pepper.

• 7

  Bring the sauce to a gentle simmer and return the chicken to the pan, cooking for 5-7 minutes until the chicken is cooked through.

• 8

  Stir in the coconut milk to create a rich, creamy texture and heat through for 1 minute.

• 9

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