NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Basmati rice

0.5 cup Tomato puree

2 tbsp Full-fat coconut milk

1 tsp Ghee

0.25 cup Yellow onion

1 tsp Garlic

1 tsp Fresh ginger

1 tsp Garam masala

0.5 tsp Turmeric

0.5 tsp Cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

  Heat the ghee in a large skillet over medium heat.

• 3

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

• 4

  Add the cubed chicken breast to the skillet and cook until browned on all sides, approximately 5 minutes.

• 5

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

• 6

  Pour in the tomato puree and bring the mixture to a gentle simmer.

• 7

  Cover and cook for 10 minutes, or until the chicken is cooked through and the sauce has thickened slightly.

• 8

  Stir in the full-fat coconut milk and simmer for an additional 2 minutes to create a rich, creamy texture.

• 9

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