NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp Greek yogurt

1 tsp lemon juice

0.5 tsp garam masala

0.25 tsp ground turmeric

1 tsp olive oil

0.25 cup yellow onion

1 tsp fresh ginger

1 clove garlic

0.5 cup tomato puree

0.5 tsp ground cumin

0.25 tsp sea salt

2 tbsp full-fat coconut milk

0.5 cup cooked basmati rice

1 tbsp fresh cilantro

PREPARATION

• 1

  In a small mixing bowl, combine the diced chicken breast with Greek yogurt, lemon juice, garam masala, and turmeric; let it marinate for at least 15 minutes.

• 2

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

• 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, increasing the heat slightly to brown the chicken on all sides.

• 5

  Pour in the tomato puree, ground cumin, and sea salt, stirring well to combine all ingredients.

• 6

  Reduce the heat to low and simmer the sauce for 10 to 12 minutes until the chicken is fully cooked through and the sauce has thickened.

• 7

  Stir in the full-fat coconut milk to create a rich, velvety texture and heat through for another minute.

• 8

  Serve the chicken tikka masala over a bed of warm, fluffy basmati rice and garnish with freshly chopped cilantro.