NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup dry basmati rice

1 tsp ghee

0.5 cup tomato puree

2 tbsp full-fat coconut milk

0.25 cup yellow onion

1 tsp fresh ginger

1 clove garlic

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

  Rinse the basmati rice under cold water until clear, then cook with a pinch of salt according to package directions.

• 2

  Cut the chicken breast into bite-sized pieces and season evenly with the sea salt and black pepper.

• 3

  Melt the ghee in a large skillet over medium-high heat and sear the chicken until golden brown on all sides.

• 4

  Reduce the heat to medium, add the diced onion, minced ginger, and minced garlic, and sauté until the onion is translucent.

• 5

  Stir in the garam masala, turmeric, and cumin, toasting the spices for one minute until they become highly fragrant.

• 6

  Pour in the tomato puree and coconut milk, stirring to combine and scraping up any browned bits from the bottom of the pan.

• 7

  Simmer the sauce gently for 8 to 10 minutes until it has thickened and the chicken is cooked through.

• 8

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