NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Non-fat Greek yogurt

0.5 cup Cooked basmati rice

0.5 cup Tomato puree

1 tsp Ghee

0.25 cup Yellow onion

1 tsp Ginger

1 tsp Garlic

1 tsp Garam masala

0.5 tsp Turmeric powder

0.5 tsp Cumin powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  In a small bowl, coat the cubed chicken breast with 2 tablespoons of the Greek yogurt and the turmeric powder; let it marinate for 10 minutes.

• 2

  Heat the ghee in a large skillet over medium heat and sauté the diced yellow onion until it becomes soft and translucent.

• 3

  Add the minced ginger, garlic, garam masala, and cumin to the skillet, stirring constantly for 1 minute to toast the spices.

• 4

  Increase the heat slightly and add the marinated chicken to the pan, browning the pieces on all sides for approximately 5 minutes.

• 5

  Pour in the tomato puree and stir to combine, then reduce the heat to low and simmer for 10 minutes until the chicken is cooked through.

• 6

  Remove the skillet from the heat and stir in the remaining Greek yogurt to create a creamy sauce, then season with sea salt and black pepper.

• 7

  Portion the fluffy basmati rice onto a plate, top with the chicken tikka masala, and garnish with fresh chopped cilantro.