NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked basmati rice

0.5 cup tomato puree

2 tbsp full-fat coconut milk

0.5 tbsp ghee

0.25 cup yellow onion

1 clove garlic

0.5 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

  Dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 2

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

• 3

  Stir in the minced garlic and grated fresh ginger, cooking for about 1 minute until highly fragrant.

• 4

  Add the garam masala and turmeric to the skillet, stirring constantly for 30 seconds to toast the spices.

• 5

  Add the chicken pieces to the pan and cook until browned on all sides, about 4-5 minutes.

• 6

  Pour in the tomato puree and full-fat coconut milk, stirring well to combine all ingredients into a smooth sauce.

• 7

  Lower the heat and let the mixture simmer for 10-12 minutes until the chicken is cooked through and the sauce has thickened.

• 8

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