NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp Greek yogurt

0.5 tsp garam masala

0.25 tsp turmeric

0.25 tsp sea salt

1 tsp ghee

0.25 cup yellow onion

1 tsp fresh ginger

1 clove garlic

0.5 cup tomato puree

2 tbsp coconut milk

0.5 cup cooked basmati rice

1 tbsp fresh cilantro

PREPARATION

• 1

  In a medium bowl, combine the cubed chicken breast with Greek yogurt, garam masala, turmeric, and sea salt, then let it marinate for 15 minutes.

• 2

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

• 3

  Stir in the minced ginger and garlic, cooking for about 1 minute until the mixture is fragrant.

• 4

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

• 5

  Pour in the tomato puree, reduce the heat to low, and simmer for 10 minutes until the sauce has thickened and the chicken is fully cooked.

• 6

  Stir in the coconut milk to create a silky finish and remove the skillet from the heat.

• 7

  Serve the butter chicken over a bed of warm basmati rice and garnish with freshly chopped cilantro.