NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

0.25 cup plain non-fat Greek yogurt

0.5 cup cooked basmati rice

0.5 cup tomato puree

0.5 tbsp ghee

0.25 cup diced yellow onion

1 tsp grated ginger

1 clove minced garlic

1 tsp garam masala

0.5 tsp turmeric

0.5 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp chopped fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and toss with half of the Greek yogurt and half of the garam masala, turmeric, and cumin.

• 2

  Heat the ghee in a large skillet over medium-high heat and sear the chicken until golden brown on all sides, then remove and set aside.

• 3

  In the same skillet, sauté the diced onion, grated ginger, and minced garlic until the onion is translucent and fragrant.

• 4

  Stir in the remaining spices and tomato puree, simmering for 5 to 7 minutes to allow the flavors to meld together.

• 5

  Stir in the remaining Greek yogurt and return the seared chicken to the pan, simmering until the sauce thickens and the chicken is fully cooked.

• 6

  Serve the chicken tikka masala over the warm cooked basmati rice and garnish with fresh chopped cilantro.