NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup plain Greek yogurt

0.5 cup cooked basmati rice

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 tsp ghee

0.25 cup yellow onion

1 tsp garlic

1 tsp ginger

1 tsp garam masala

0.5 tsp turmeric

0.5 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp cilantro

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and toss in a bowl with the Greek yogurt, half of the garam masala, turmeric, and cumin to marinate for at least 15 minutes.

• 2

  Heat the ghee in a large skillet over medium heat and sauté the diced onion, minced garlic, and minced ginger until the onions are translucent and fragrant.

• 3

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

• 4

  Pour in the tomato puree and add the remaining garam masala, then reduce the heat to low and simmer for 10 minutes until the sauce has thickened and the chicken is cooked through.

• 5

  Stir in the full-fat coconut milk to create a rich, creamy texture and season the sauce with sea salt and black pepper to taste.

• 6

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