NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup basmati rice

0.5 cup tomato puree

2 tbsp full-fat coconut milk

0.5 tbsp ghee

0.25 cup yellow onion

1 tsp garlic

1 tsp fresh ginger

1 tsp garam masala

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat the ghee in a large skillet over medium-high heat until melted.

• 2

  Add the diced yellow onion, minced garlic, and grated ginger to the skillet, sautéing until the onion is translucent and fragrant.

• 3

  Place the cubed chicken breast into the pan and cook for 5-6 minutes until browned on all sides.

• 4

  Stir in the garam masala, turmeric, sea salt, and black pepper, ensuring the chicken is thoroughly coated in the spices.

• 5

  Pour in the tomato puree and stir to combine, bringing the mixture to a gentle simmer.

• 6

  Reduce the heat to low, cover the skillet, and let it simmer for 10 minutes until the chicken is cooked through.

• 7

  Stir in the full-fat coconut milk to create a rich and creamy sauce, heating through for another 2 minutes.

• 8

  Serve the butter chicken over the warm, cooked basmati rice and garnish with freshly chopped cilantro.