*Read full description for recipe and macros.*

⚪FULL RECIPE⚪

~ INGREDIENTS ~
Spice Paste/Mix:
– 1 tbsp (6 g) garam masala
– 1 tbsp (6 g) ground coriander seed
– 1 tbsp (6 g) paprika (smoked is best)
– 1 tsp (3 g) turmeric
– ½ tsp (1 g) cumin
– 2 tsp (12 g) sea salt
– 3 cloves garlic (minced)
– 1 2-inch piece ginger (minced)
– 1 tbsp (15 ml) oil
– ¼ c (60 ml) water

Marinated Chicken:
~ 1 cup (230 g) nonfat Greek yogurt
– 3 lbs (~1.4 kg) raw chicken breast
– ½ of spice paste

The Rice:
– 1 ½ c (336 g) Jasmine rice
– 1 ½ c (360 g) water
– Salt and lemon juice to taste

The Sauce:
– 1 15 oz (425 g) can tomato sauce
– ½ of spice paste
– 8 oz (225 g) frozen cauliflower
– 6 0z (170 g) cream cheese
– 1 c (240 mL) water

~ INSTRUCTIONS ~
– Create the spice paste/mix.
– Butterfly and cut chicken breasts to desired size and shape.
– Create the marinade and marinate the chicken (until ready to cook or covered and in fridge overnight).
– Wash and cook the rice, following package instructions for 6 servings. If using Instant Pot, add rice and water to the Instant Pot pot and set to pressure cook at normal on high pressure for 3 minutes. After the 3 minutes, let natural release for 10 minutes. Fluff and add salt and lemon juice to taste.
– Add all but the cream cheese and water to a pot for the sauce. Set on low to medium-low heat to thaw the frozen veggies. Cover with lid.
– Cook the chicken in a pan in at least 3 batches. 2-3 minutes on each side and add to the sauce pot.
– Deglaze pan with cream cheese and water (as shown in video) and thicken to desired consistency
– Add cream mixture to the sauce pot.
– Mix and let pot simmer on medium to medium-low with the lid cracked open for 10-15 minutes.
– Remove pot from heat and let cool for 10 minutes, uncovered, to thicken.
– Serve with rice and/or naan. Optionally top with cilantro.

~ TOTAL MACROS (WITH RICE) ~
Cal: 4092
P: 330g, C: 346g, F: 153g

~ MACROS PER SERVING (6 SERVINGS [WITH RICE]) ~
Cal: 682
P: 55g, C: 58g, F: 25.5g

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