NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup chickpeas

0.5 cup tomato puree

0.25 tbsp olive oil

0.25 cup Greek yogurt

0.5 cup yellow onion

1 tsp garlic

1 tsp ginger

1 tsp garam masala

0.5 tsp turmeric powder

0.5 tsp cumin seeds

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat olive oil in a large skillet over medium heat and toast cumin seeds until they sizzle and become aromatic.

• 2

  Add the diced yellow onion and sauté for 5 minutes until translucent and slightly golden around the edges.

• 3

  Stir in the minced garlic and grated ginger, cooking for one minute until the fragrance fills the kitchen.

• 4

  Add the cubed chicken breast to the skillet and sear until browned on all sides, about 4 minutes.

• 5

  Stir in the garam masala, turmeric, sea salt, and black pepper to evenly coat the chicken and onions.

• 6

  Pour in the tomato puree and chickpeas, then reduce the heat to low and simmer for 10 minutes until the chicken is cooked through.

• 7

  Remove the skillet from the heat and stir in half of the Greek yogurt to create a velvety, rich texture.

• 8

  Serve the masala in a shallow bowl topped with the remaining dollop of yogurt and a sprinkle of fresh cilantro.