NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

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 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

  Prepare the basmati rice according to package directions and set aside.

• 2

  Heat the ghee in a large skillet over medium heat and sauté the onion, ginger, and garlic until the aromatics are soft and fragrant.

• 3

  Add the cubed chicken breast to the skillet and cook until browned on all sides, about 5 minutes.

• 4

  Stir in the garam masala, turmeric, sea salt, and black pepper, ensuring the chicken is well-coated in the spice blend.

• 5

  Pour in the tomato puree, reduce heat to low, and simmer for 10 minutes until the sauce thickens and chicken is cooked through.

• 6

  Stir in the full-fat coconut milk to create a velvety texture and simmer for an additional 2 minutes to meld the flavors.

• 7

  Serve the tikka masala over the warm basmati rice and garnish with fresh cilantro for a bright finish.