NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup basmati rice

2 tbsp plain Greek yogurt

1 tsp ghee

0.5 cup tomato puree

2 tbsp full-fat coconut milk

1 tsp garam masala

0.5 tsp ground turmeric

0.5 tsp ground cumin

1 clove garlic

0.5 inch fresh ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  In a bowl, combine the chicken breast pieces with the Greek yogurt, half of the garam masala, turmeric, cumin, salt, and pepper; marinate for 15 minutes.

• 2

  Rinse the basmati rice under cold water until clear, then cook in a small pot with 0.5 cup of water until fluffy and tender.

• 3

  Heat the ghee in a large skillet over medium heat, then add the minced garlic and grated ginger, sautéing until fragrant.

• 4

  Stir in the remaining spices and tomato puree, simmering for 5 minutes to develop the flavors.

• 5

  Add the marinated chicken to the skillet and cook until the chicken is opaque and the sauce has thickened slightly.

• 6

  Stir in the full-fat coconut milk to create a velvety texture and simmer for another 2 minutes.

• 7

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