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 Ginger

0.5 cup Tomato puree

2 tbsp Coconut milk

1 tsp Garam masala

0.5 tsp Turmeric powder

0.25 tsp Cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Cilantro

PREPARATION

• 1

  Rinse the basmati rice under cold water until clear, then cook with 0.5 cup water according to package directions until fluffy.

• 2

  Cut the chicken breast into bite-sized cubes and season evenly with sea salt and black pepper.

• 3

  Heat the ghee in a large skillet over medium-high heat and brown the chicken for 4-5 minutes until golden.

• 4

  Add the diced onion, minced garlic, and grated ginger to the skillet and sauté for 3 minutes until the onion is translucent.

• 5

  Stir in the garam masala, turmeric, and cumin, tossing the chicken to coat thoroughly in the aromatic spices.

• 6

  Pour in the tomato puree, reduce heat to low, and simmer for 10 minutes to allow the flavors to meld and the sauce to thicken.

• 7

  Stir in the full-fat coconut milk to achieve a rich, creamy consistency and simmer for an additional 2 minutes.

• 8

  Fluff the basmati rice with a fork and serve the chicken tikka masala over the rice, garnished with fresh chopped cilantro.