NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

0.13 cup dry basmati rice

0.25 tbsp ghee

0.5 cup tomato puree

0.13 cup non-fat Greek yogurt

1 tsp grated ginger

2 cloves garlic

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

  In a small bowl, whisk together the Greek yogurt, half of the garam masala, turmeric, cumin, salt, and pepper. Add the diced chicken breast and toss until thoroughly coated. Let marinate for 15 minutes.

• 2

  Rinse the basmati rice under cold water until clear. Combine with 0.5 cup water in a small pot, bring to a boil, then cover and simmer on low for 12-15 minutes until fluffy.

• 3

  While the rice cooks, heat the ghee in a large skillet over medium heat. Add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.

• 4

  Add the marinated chicken to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.

• 5

  Stir in the tomato puree and the remaining garam masala. Reduce the heat to low and simmer for 10 minutes until the sauce has thickened and the chicken is cooked through.

• 6

  Fluff the rice with a fork and plate it alongside the butter chicken. Garnish with chopped fresh cilantro before serving.