NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp Greek yogurt

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 fresh ginger

1 clove garlic

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, whisk together the Greek yogurt, half of the garam masala, turmeric, salt, and pepper.

• 2

  Cut the chicken breast into 1-inch cubes and toss in the yogurt mixture to coat; let marinate for 15 minutes.

• 3

  Cook the basmati rice according to package instructions until tender and fluffy.

• 4

  Heat the ghee in a large skillet over medium-high heat and sear the chicken until golden brown on all sides, then remove from the pan.

• 5

  In the same skillet, sauté the finely diced onion, minced garlic, and grated ginger until the onion is translucent.

• 6

  Stir in the tomato puree and the remaining garam masala, simmering for 5 minutes until the sauce thickens.

• 7

  Lower the heat and stir in the coconut milk, then return the chicken to the pan to simmer for another 5 minutes until cooked through.

• 8

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