NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup Greek yogurt

0.5 tsp garam masala

0.25 tsp turmeric

0.25 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

0.5 cup tomato puree

2 tbsp full-fat coconut milk

0.5 cup cooked basmati rice

1 tbsp fresh cilantro

1 tsp minced ginger

1 tsp minced garlic

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and place them in a bowl.

• 2

  Whisk together the Greek yogurt, turmeric, cumin, and half of the garam masala, sea salt, and black pepper.

• 3

  Toss the chicken in the yogurt mixture and let it marinate for at least 15 minutes.

• 4

  Heat the olive oil in a large skillet over medium-high heat.

• 5

  Add the minced garlic and ginger, sautéing for 1 minute until fragrant.

• 6

  Add the marinated chicken to the skillet and cook until browned on all sides, about 5-7 minutes.

• 7

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

• 8

  Reduce the heat to low and simmer for 10 minutes to allow the flavors to meld.

• 9

  Stir in the coconut milk and cook for another 2 minutes until the sauce is creamy and hot.

• 10

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