1. Cook 50g brown rice according to package instructions. 2. In a bowl, mix 30g Greek yogurt, 2g turmeric, 1g chili powder, 1g salt, and 1g black pepper. 3. Add 120g cubed chicken breast to the yogurt mixture and marinate for at least 15 minutes (or longer if time permits). 4. Heat 5g butter in a large skillet over medium heat. 5. Add 50g diced onion and cook until softened, about 3-4 minutes. 6. Add 6g minced garlic and 5g grated ginger. Cook for 30 seconds until fragrant. 7. Add 2g cumin, 2g coriander, and 2g garam masala. Stir for 30 seconds until spices are fragrant. 8. Add 100g tomato puree and simmer for 5 minutes, stirring occasionally. 9. Add the marinated chicken and cook for 8-10 minutes, until chicken is cooked through. 10. Stir in 5g butter, 30ml light cream, and 1g dried fenugreek leaves. Simmer for 5 more minutes. 11. Add 1g garam masala and stir well. 12. Serve over brown rice, garnished with 5g chopped cilantro.