NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Basmati rice

0.5 tbsp Ghee

2 tbsp Coconut milk

0.25 cup Tomato puree

0.25 cup Yellow onion

1 tsp Garlic

1 tsp Ginger

0.5 tsp Garam masala

0.25 tsp Turmeric powder

0.25 tsp Cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

  Cut the chicken breast into bite-sized cubes and season evenly with the sea salt and black pepper.

• 3

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

• 4

  Add the minced garlic, grated ginger, garam masala, turmeric, and cumin to the skillet, stirring constantly for 1 minute until highly fragrant.

• 5

  Add the chicken cubes to the skillet and cook for 5-6 minutes, browning the exterior of the meat.

• 6

  Stir in the tomato puree and full-fat coconut milk, scraping the bottom of the pan to release any browned bits.

• 7

  Reduce the heat to low and let the sauce simmer gently for 8-10 minutes until the chicken is cooked through and the sauce has thickened into a velvety consistency.

• 8

  Fluff the cooked rice with a fork and serve the spiced butter chicken over the top, garnished with freshly chopped cilantro.