NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp non-fat Greek yogurt

0.5 tsp garam masala

0.25 tsp ground turmeric

1 tsp ghee

0.25 cup yellow onion

1 tsp fresh ginger

1 clove garlic

0.5 cup tomato puree

2 tbsp full-fat coconut milk

0.5 cup cooked basmati rice

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  In a medium bowl, combine the diced chicken breast with Greek yogurt, garam masala, and turmeric, then marinate for at least 15 minutes.

• 2

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

• 3

  Stir in the minced ginger and garlic, cooking for one minute until the aromatics are fragrant and golden.

• 4

  Add the marinated chicken to the skillet and sear until browned on all sides, approximately 5 to 7 minutes.

• 5

  Pour in the tomato puree, sea salt, and black pepper, then reduce the heat to low and simmer for 10 minutes to allow the flavors to meld.

• 6

  Whisk in the full-fat coconut milk to create a rich, creamy sauce and simmer for an additional 2 minutes until heated through.

• 7

  Portion the warm cooked basmati rice into a bowl, top with the chicken tikka masala, and garnish with fresh cilantro.