NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.5 cup tomato puree

0.25 cup plain Greek yogurt

0.5 tbsp extra virgin olive oil

0.25 cup diced yellow onion

1 tsp minced garlic

1 tsp grated fresh ginger

1 tsp garam masala

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a medium bowl, combine the chicken breast pieces with the Greek yogurt, half of the garam masala, and half of the turmeric to marinate for 15 minutes.

• 2

  Heat the extra virgin olive oil in a large skillet over medium heat and sauté the diced yellow onion until translucent and soft.

• 3

  Stir in the minced garlic and grated fresh ginger, cooking for 1 minute until the mixture becomes aromatic and golden.

• 4

  Add the marinated chicken to the skillet, browning the pieces on all sides for about 5 minutes.

• 5

  Pour in the tomato puree along with the remaining garam masala, turmeric, sea salt, and black pepper, stirring to combine.

• 6

  Reduce the heat to low and simmer the sauce for 10-12 minutes until the chicken is cooked through and the sauce has thickened.

• 7

  Serve the creamy chicken tikka masala over the warm, cooked basmati rice.