NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

0.25 cup plain Greek yogurt

0.5 cup cooked basmati rice

0.5 cup tomato puree

1 tsp ghee

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

1 tsp garam masala

0.5 tsp ground turmeric

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Cut the chicken breast into bite-sized cubes and place them in a bowl.

• 2

  In a small bowl, whisk together the Greek yogurt, half of the garam masala, turmeric, cumin, salt, and pepper.

• 3

  Coat the chicken cubes thoroughly with the yogurt mixture and let marinate for at least 15 minutes.

• 4

  Heat the ghee in a large skillet over medium heat.

• 5

  Add the diced onion, minced garlic, and grated ginger to the skillet, sautéing until the onion is translucent and aromatic.

• 6

  Add the marinated chicken to the skillet and cook until browned on all sides, about 5-7 minutes.

• 7

  Stir in the tomato puree and the remaining spices, then reduce the heat to low.

• 8

  Simmer the sauce for 10 minutes until it thickens and the chicken is fully cooked through.

• 9

  Serve the chicken tikka masala over the warm, fluffy basmati rice.

• 10

  Garnish with freshly chopped cilantro before serving.