NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

2 tbsp Greek yogurt

0.25 tbsp Olive oil

0.25 cup Yellow onion

1 tsp Fresh ginger

1 tsp Garlic

0.5 cup Tomato puree

1 tbsp Full-fat coconut milk

1 tsp Garam masala

0.5 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 small Garlic naan

1 tbsp Fresh cilantro

PREPARATION

• 1

  Marinate the cubed chicken breast in Greek yogurt, half of the ginger, and half of the garlic 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.

• 3

  Stir in the remaining ginger, garlic, garam masala, and turmeric, cooking for one minute until the spices are fragrant.

• 4

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

• 5

  Pour in the tomato puree and bring to a gentle simmer for 10 minutes or until the chicken is cooked through.

• 6

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

• 7

  Warm the garlic naan in a dry pan or oven until it is soft and slightly charred.

• 8

  Garnish the chicken tikka masala with fresh chopped cilantro and serve alongside the warm naan.