NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Greek yogurt

1 tsp Lemon juice

0.5 tsp Garam masala

0.25 tsp Turmeric

1 tsp Avocado oil

0.25 cup Yellow onion

1 tsp Ginger

1 clove Garlic

0.5 cup Tomato puree

0.25 tsp Sea salt

0.25 tsp Black pepper

0.33 cup Basmati rice

1 tbsp Fresh cilantro

PREPARATION

• 1

  In a small bowl, whisk together the Greek yogurt, lemon juice, half of the garam masala, and turmeric.

• 2

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

• 3

  Heat the avocado oil in a large skillet over medium heat. Add the marinated chicken and cook until browned on all sides, then remove from the pan and set aside.

• 4

  In the same skillet, add the diced onion and sauté until translucent, about 5 minutes.

• 5

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

• 6

  Pour in the tomato puree, sea salt, and black pepper. Bring to a gentle simmer.

• 7

  Return the chicken to the skillet and simmer in the sauce for 10 minutes until the chicken is cooked through and the sauce has thickened.

• 8

  Prepare the basmati rice according to package instructions (using water or broth).

• 9

  Serve the chicken tikka masala over the fluffy basmati rice and garnish with freshly chopped cilantro.