NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup basmati rice

0.5 tbsp ghee

0.25 cup tomato puree

1 tbsp coconut milk

1 tbsp Greek yogurt

0.25 cup yellow onion

1 tsp ginger

1 clove garlic

1 tsp garam masala

0.5 tsp turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp cilantro

PREPARATION

• 1

  Rinse the basmati rice under cold water until clear, then combine with 0.5 cup water in a small pot; bring to a boil, reduce to low, cover, and simmer for 15 minutes.

• 2

  While rice cooks, cut the chicken breast into 1-inch bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat the ghee in a large skillet over medium heat, then add the diced onion and sauté for 5 minutes until translucent and soft.

• 4

  Stir in the minced garlic, grated ginger, garam masala, and turmeric, cooking for 1 minute until the spices are fragrant and toasted.

• 5

  Add the chicken pieces to the skillet and brown on all sides for about 5-6 minutes.

• 6

  Pour in the tomato puree, stir to combine, and let the mixture simmer on medium-low for 10 minutes until the chicken is cooked through.

• 7

  Remove the skillet from heat and stir in the coconut milk and Greek yogurt to create a creamy, velvety consistency.

• 8

  Fluff the rice with a fork and serve the butter chicken over the rice, garnished with fresh chopped cilantro.