NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp non-fat Greek yogurt

1 tsp lemon juice

0.5 tsp garam masala

0.25 tsp turmeric

0.13 cup dry basmati rice

0.5 tsp ghee

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

0.5 cup tomato puree

1 tbsp full-fat coconut milk

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a bowl, combine the cubed chicken breast with Greek yogurt, lemon juice, 0.25 tsp garam masala, and turmeric then marinate for 15 minutes.

• 2

  Rinse the basmati rice under cold water until clear and cook according to package instructions until fluffy.

• 3

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

• 4

  Add the minced garlic and grated ginger to the skillet, cooking for 1 minute until fragrant.

• 5

  Add the marinated chicken to the skillet and brown on all sides for approximately 5 minutes.

• 6

  Stir in the tomato puree, coconut milk, remaining garam masala, sea salt, and black pepper.

• 7

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

• 8

  Serve the creamy chicken tikka masala over the warm basmati rice.