NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Plain non-fat Greek yogurt

1 tsp Garam masala

0.5 tsp Turmeric powder

1 tsp Olive oil

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 chicken breast, Greek yogurt, and half of the garam masala and turmeric 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 pan and cook until browned on all sides, about 5 to 7 minutes.

• 5

  Pour in the tomato puree along with the remaining garam masala and turmeric, then lower the heat and simmer for 10 minutes.

• 6

  Stir in the coconut milk to create a rich, velvety sauce and season the mixture with sea salt and black pepper.

• 7

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