NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Basmati rice

1 tsp Ghee

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Fresh ginger

0.5 cup Tomato puree

2 tbsp Full-fat coconut milk

0.5 tsp Garam masala

0.25 tsp Ground turmeric

0.25 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Rinse the basmati rice under cold water until the water runs clear, then cook according to package directions until fluffy and tender.

• 2

  Melt the ghee in a large skillet over medium heat until it begins to shimmer.

• 3

  Season the cubed chicken breast evenly with sea salt and black pepper.

• 4

  Add the chicken to the skillet and sear for 4-5 minutes until golden brown on all sides, then remove and set aside.

• 5

  In the same skillet, sauté the diced yellow onion, minced garlic, and grated ginger for 3 minutes until softened and translucent.

• 6

  Stir in the garam masala, turmeric, and cumin, cooking for one minute until the spices are fragrant and toasted.

• 7

  Pour in the tomato puree and full-fat coconut milk, whisking to combine into a smooth, creamy sauce.

• 8

  Return the chicken and any juices to the skillet and simmer for 8-10 minutes until the sauce thickens and chicken is cooked through.

• 9

  Divide the cooked rice into bowls, top with the spiced butter chicken, and garnish with fresh chopped cilantro.