NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.13 cup Greek yogurt

0.5 tsp Turmeric powder

1.5 tsp Garam masala

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Ghee

0.25 cup Yellow onion

1 tsp Fresh ginger

1 clove Garlic

0.5 cup Tomato puree

0.25 tsp Ground cumin

1 tbsp Full-fat coconut milk

0.25 cup Cooked basmati rice

1 tbsp Fresh cilantro

PREPARATION

• 1

  In a medium bowl, whisk together the Greek yogurt, turmeric, and 0.5 teaspoon of garam masala, then add the chicken and marinate for at least 15 minutes.

• 2

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

• 3

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

• 4

  Stir in the tomato puree, the remaining 1 teaspoon of garam masala, cumin, sea salt, and black pepper, allowing the sauce to simmer for 5 minutes.

• 5

  Pour in the coconut milk and return the seared chicken to the skillet, simmering for another 5-7 minutes until the sauce has thickened and the chicken is fully cooked.

• 6

  Divide the cooked basmati rice into bowls and top with the chicken tikka masala, garnishing with fresh cilantro before serving.