NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked basmati rice

0.5 cup Tomato puree

1 tbsp Full-fat coconut milk

0.5 tbsp Ghee

0.25 cup Yellow onion

1 tsp Garlic

1 tsp Fresh ginger

1 tsp Garam masala

0.5 tsp Ground turmeric

0.5 tsp Ground cumin

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Heat the ghee in a large skillet over medium heat until melted and shimmering.

• 2

  Add the diced yellow onion to the skillet and sauté for 5 minutes until translucent and soft.

• 3

  Stir in the minced garlic and grated fresh ginger, cooking for 1 minute until highly aromatic.

• 4

  Add the cubed chicken breast to the pan and cook for 4-5 minutes until browned on all sides.

• 5

  Stir in the garam masala, ground turmeric, ground cumin, sea salt, and black pepper to coat the chicken.

• 6

  Pour in the tomato puree and stir to combine all ingredients into a thick sauce.

• 7

  Reduce heat to low, cover the skillet, and simmer for 10-12 minutes until the chicken is cooked through.

• 8

  Remove the lid and stir in the full-fat coconut milk to create a rich, creamy consistency.

• 9

  Place the warm cooked basmati rice in a bowl and top with the chicken tikka masala sauce.

• 10

  Garnish with freshly chopped cilantro before serving.