NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cooked basmati rice

0.5 tbsp ghee

0.25 cup yellow onion

1 tsp fresh ginger

1 clove garlic

0.5 cup tomato puree

2 tbsp full-fat coconut milk

0.5 tsp garam masala

0.25 tsp turmeric

0.25 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Dice the chicken breast into 1-inch cubes and season with the sea salt and black pepper.

• 3

  Heat the ghee in a large skillet over medium heat and sauté the diced onion until softened and translucent.

• 4

  Stir in the minced ginger and garlic, cooking for about 1 minute until highly fragrant.

• 5

  Add the garam masala, turmeric, and cumin to the pan, stirring for 30 seconds to toast the spices.

• 6

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

• 7

  Pour in the tomato puree, reduce the heat to low, and simmer for 8-10 minutes until the chicken is cooked through.

• 8

  Stir in the full-fat coconut milk to create a rich, creamy sauce and simmer for an additional 2 minutes.

• 9

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