NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry basmati rice

1 tsp ghee

0.25 cup yellow onion

1 clove garlic

1 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

0.13 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Rinse the basmati rice under cold water, then combine with 0.5 cup water in a small pot; bring to a boil, cover, and simmer on low for 15 minutes.

• 2

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

• 3

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

• 4

  Add the cubed chicken breast to the skillet, browning the edges for about 3-4 minutes.

• 5

  Sprinkle in the garam masala, turmeric, cumin, sea salt, and black pepper, stirring to coat the chicken evenly.

• 6

  Pour in the tomato puree and bring to a gentle simmer for 5-7 minutes until the chicken is cooked through.

• 7

  Stir in the full-fat coconut milk to create a rich, creamy sauce and heat for an additional minute.

• 8

  Fluff the rice with a fork and serve the butter chicken on top, garnished with fresh cilantro.