NUTRITION

SERVINGS

INGREDIENTS

1 tsp ghee

0.25 cup yellow onion

1 tsp ginger

1 clove garlic

5 oz chicken breast

0.5 tsp garam masala

0.25 tsp turmeric

0.25 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup tomato puree

0.25 cup Greek yogurt

0.33 cup basmati rice

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat the ghee in a skillet over medium heat. Add the diced yellow onion, grated ginger, and minced garlic, sautéing until the onion is translucent and fragrant.

• 2

  Add the cubed chicken breast to the skillet and cook for 3-4 minutes until the edges are lightly browned.

• 3

  Stir in the garam masala, turmeric, cumin, sea salt, and black pepper, ensuring the chicken is evenly coated in the aromatic spices.

• 4

  Pour in the tomato puree and bring the mixture to a gentle simmer. Cover and cook for 5-7 minutes until the chicken is tender and cooked through.

• 5

  Reduce the heat to low and stir in the non-fat Greek yogurt until the sauce becomes creamy and fully incorporated.

• 6

  Place the cooked basmati rice in a bowl, top with the butter chicken and sauce, and garnish with freshly chopped cilantro.