NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp Greek yogurt

0.5 tsp garam masala

0.25 tsp turmeric

0.25 tsp cumin

0.25 tsp sea salt

1 tsp olive oil

0.25 cup onion

1 tsp garlic

1 tsp ginger

0.5 cup tomato puree

2 tbsp coconut milk

0.5 cup basmati rice

1 tbsp cilantro

PREPARATION

• 1

  In a medium bowl, combine the chicken breast with the Greek yogurt, turmeric, and 0.25 tsp of the garam masala to marinate for at least 15 minutes.

• 2

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

• 3

  Add the minced garlic and grated ginger to the skillet, stirring constantly for one minute until the mixture is fragrant.

• 4

  Add the marinated chicken to the skillet and cook for 5-6 minutes until the pieces are browned on all sides.

• 5

  Stir in the tomato puree, cumin, sea salt, and the remaining 0.25 tsp of garam masala, then reduce the heat to low.

• 6

  Simmer the sauce for 10 minutes to allow the flavors to meld, then stir in the coconut milk until the sauce is smooth and creamy.

• 7

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