NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup dry basmati rice

1 tsp ghee

0.25 cup diced yellow onion

1 tsp minced garlic

1 tsp grated ginger

0.25 cup tomato puree

2 tbsp full-fat coconut milk

0.5 tsp garam masala

0.25 tsp turmeric powder

0.25 tsp cumin powder

0.13 tsp sea salt

0.13 tsp black pepper

1 tbsp chopped fresh cilantro

PREPARATION

• 1

  Rinse the basmati rice and cook according to package instructions using water or broth.

• 2

  Cut the chicken breast into bite-sized cubes and season with sea salt and black pepper.

• 3

  Melt the ghee in a large skillet over medium-high heat.

• 4

  Add the chicken cubes to the skillet and sear until golden brown on all sides, then remove and set aside.

• 5

  Reduce heat to medium and add the diced yellow onion, sautéing until translucent and fragrant.

• 6

  Stir in the minced garlic and grated ginger, cooking for another minute.

• 7

  Add the garam masala, turmeric powder, and cumin powder, stirring constantly to toast the spices.

• 8

  Pour in the tomato puree and simmer for 5 minutes until the sauce begins to thicken.

• 9

  Stir in the full-fat coconut milk until the sauce is smooth and creamy.

• 10

  Return the chicken to the skillet and simmer for 3-4 minutes until the chicken is cooked through.

• 11

  Serve the chicken and tikka masala sauce over the fluffy basmati rice and garnish with chopped fresh cilantro.