NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.25 cup Dry basmati rice

1 tbsp Full-fat coconut milk

0.25 cup Tomato puree

0.25 tsp Ghee

2 tbsp Plain Greek yogurt

1 tbsp Fresh ginger

2 cloves Garlic

0.25 cup Yellow onion

1 tsp Garam masala

0.5 tsp Turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  In a small bowl, combine the diced chicken breast with the Greek yogurt, half of the minced ginger, half of the minced garlic, and the turmeric.

• 2

  Allow the chicken to marinate for at least 15 minutes to tenderize the meat and infuse flavor.

• 3

  Rinse the basmati rice under cold water until the water runs clear, then cook with 0.5 cup water until fluffy and tender.

• 4

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

• 5

  Add the remaining ginger, garlic, and garam masala to the skillet, stirring for 1 minute until highly aromatic.

• 6

  Add the marinated chicken to the pan and cook until lightly browned on all sides.

• 7

  Pour in the tomato puree and coconut milk, stirring to combine into a smooth, orange sauce.

• 8

  Simmer the mixture for 10 minutes over low heat until the sauce thickens and the chicken is fully cooked through.

• 9

  Season the sauce with sea salt and black pepper to your preference.

• 10

  Serve the creamy butter chicken over the warm basmati rice and garnish with fresh chopped cilantro.