NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup Greek yogurt

1 tsp lemon juice

1 tsp garam masala

0.5 tsp turmeric

0.5 tsp avocado oil

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

0.5 cup tomato puree

1 tbsp full-fat coconut milk

0.25 cup cooked basmati rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  In a bowl, combine the Greek yogurt, lemon juice, half the garam masala, and turmeric; toss with diced chicken breast to marinate for 15 minutes.

• 2

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

• 3

  In the same skillet, sauté the diced onion, minced garlic, and grated ginger until the onions are translucent and fragrant.

• 4

  Stir in the tomato puree, remaining garam masala, sea salt, and black pepper, simmering for 5 minutes to allow flavors to meld.

• 5

  Lower the heat and stir in the coconut milk and the seared chicken, cooking for another 3-5 minutes until the sauce thickens and chicken is cooked through.

• 6

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