NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry basmati rice

0.5 tsp ghee

0.5 cup tomato puree

1 tbsp full-fat coconut milk

0.25 cup yellow onion

1 tsp garlic

1 tsp ginger

1 tsp garam masala

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Rinse the basmati rice under cold water and cook with half a cup of water according to package instructions until light and airy.

• 2

  While the rice cooks, heat the ghee in a large skillet over medium heat and sauté the finely diced onion until translucent.

• 3

  Add the minced garlic and grated ginger to the skillet, stirring for one minute until the aromatics are fragrant.

• 4

  Increase the heat slightly and add the cubed chicken breast, cooking until the pieces are browned on all sides.

• 5

  Stir in the tomato puree, garam masala, turmeric, sea salt, and black pepper until the chicken is well coated.

• 6

  Lower the heat to a simmer for 10 minutes, then stir in the full-fat coconut milk to create a rich and creamy sauce.

• 7

  Portion the cooked basmati rice into a bowl, top with the butter chicken, and garnish with freshly chopped cilantro.