NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 tbsp plain Greek yogurt

1 tsp garam masala

0.5 tsp turmeric

0.5 cup cooked basmati rice

1 tsp ghee

0.25 cup yellow onion

1 tsp fresh ginger

1 clove garlic

0.5 cup tomato puree

2 tbsp full-fat coconut milk

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  In a small bowl, combine the diced chicken breast with Greek yogurt, turmeric, and half of the garam masala. Let marinate for at least 15 minutes.

• 2

  Heat the ghee in a large skillet over medium-high heat. Add the marinated chicken and sear until golden brown on all sides, then remove and set aside.

• 3

  In the same skillet, add the diced onion, grated ginger, and minced garlic. Sauté for 3-4 minutes until the onion is translucent and aromatic.

• 4

  Stir in the remaining garam masala, sea salt, and black pepper. Pour in the tomato puree and bring to a gentle simmer for 5 minutes.

• 5

  Return the chicken to the skillet and stir in the coconut milk to create a rich, orange sauce. Simmer for another 2-3 minutes until the chicken is cooked through.

• 6

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