NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup dry basmati rice

0.5 cup tomato puree

0.25 cup plain Greek yogurt

1 tsp ghee

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh ginger

1 tsp garam masala

0.5 tsp turmeric powder

0.5 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Rinse the basmati rice under cold water until clear, then cook according to package instructions until light and fluffy.

• 2

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

• 3

  Melt the ghee in a large non-stick skillet over medium heat and sauté the diced onion until softened and translucent.

• 4

  Add the minced garlic, grated ginger, garam masala, turmeric, and cumin to the skillet, stirring for 60 seconds until highly fragrant.

• 5

  Add the chicken cubes to the pan and sear for 5 minutes, turning occasionally to brown all sides.

• 6

  Pour in the tomato puree, stir to combine, and reduce the heat to low; simmer gently for 10 minutes until the chicken is cooked through.

• 7

  Remove the skillet from the heat and fold in the Greek yogurt until the sauce reaches a smooth, creamy consistency.

• 8

  Fluff the cooked rice with a fork and serve the butter chicken over the top, finishing with a garnish of fresh chopped cilantro.