NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Non-fat Greek yogurt

0.33 cup Basmati rice

0.5 cup Tomato puree

1 tbsp Full-fat coconut milk

1 tsp Extra virgin olive oil

0.25 cup Yellow onion

1 tsp Garlic

1 tsp Fresh ginger

1 tsp Garam masala

0.5 tsp Ground turmeric

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  In a medium bowl, combine the chicken breast pieces with the Greek yogurt and half of the garam masala, turmeric, and cumin to marinate for 15 minutes.

• 2

  Prepare the basmati rice according to package instructions and set aside once fluffy.

• 3

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

• 4

  Stir in the minced garlic and grated ginger, cooking for 1 minute until the mixture is highly aromatic.

• 5

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

• 6

  Pour in the tomato puree along with the remaining garam masala, turmeric, cumin, sea salt, and black pepper.

• 7

  Reduce the heat to low and simmer the sauce for 10 minutes until the chicken is fully cooked through and the flavors have melded.

• 8

  Stir in the full-fat coconut milk to achieve a rich, creamy consistency.

• 9

  Serve the chicken tikka masala over the warm basmati rice and garnish with freshly chopped cilantro.