NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup basmati rice, cooked

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 tsp ghee

0.25 cup yellow onion, diced

1 tsp ginger, minced

1 clove garlic, minced

1 tsp garam masala

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro, chopped

PREPARATION

• 1

  In a small bowl, toss the diced chicken breast with sea salt, black pepper, and turmeric until evenly coated.

• 2

  Heat the ghee in a large skillet over medium-high heat until melted and shimmering.

• 3

  Add the chicken to the skillet and sear until golden brown on all sides, then remove the chicken and set it aside on a plate.

• 4

  In the same skillet, sauté the diced onion, ginger, and garlic for 3-4 minutes until the onion is translucent and fragrant.

• 5

  Stir in the garam masala and cook for 30 seconds to toast the spices and release their oils.

• 6

  Pour in the tomato puree and bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan.

• 7

  Return the chicken and any accumulated juices to the pan and stir in the coconut milk.

• 8

  Simmer for 5-7 minutes until the sauce has thickened slightly and the chicken is cooked through.

• 9

  Serve the tikka masala over the warm, fluffy basmati rice and garnish with fresh chopped cilantro.