NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Greek yogurt

0.5 tsp Turmeric

0.5 tsp Garam masala

1 tsp Ghee

0.25 cup Yellow onion

1 tsp Garlic

1 tsp Ginger

0.5 cup Tomato puree

1 tbsp Full-fat coconut milk

0.5 cup Cooked basmati rice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  In a medium bowl, toss the cubed chicken breast with the Greek yogurt, turmeric, and half of the garam masala; let it marinate for at least 10 minutes.

• 2

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

• 3

  Add the minced garlic and grated ginger to the skillet, stirring for one minute until the aromatics are fragrant.

• 4

  Add the marinated chicken pieces to the skillet and cook until they are lightly browned on all sides.

• 5

  Pour in the tomato puree and the remaining garam masala, then reduce the heat and simmer for 10 minutes until the sauce thickens.

• 6

  Stir in the coconut milk to create a rich, orange sauce and season the mixture with sea salt and black pepper.

• 7

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