Indian butter chicken
10
Points®
Total time: 1 hr 5 min • Prep: 15 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
This classic curry is packed full of flavour thanks to a variety of storecupboard spices, fresh herbs and warming ginger.
Ingredients
0% fat natural Greek yogurt
130 g
Garam Masala
2 teaspoon(s), level
Ground Cumin
1 teaspoon(s), level
Turmeric
1 teaspoon(s)
Lemon Juice, Fresh
15 ml
Chicken breast, skinless, raw
650 g
Low Fat Spread
30 g
Onion
1 large
Root Ginger
1 tablespoon(s)
Garlic
3 clove(s)
Tinned Tomatoes
1 can(s), large
Tomato Purèe
2 tablespoon(s), level
Chilli Powder
0.25 teaspoon(s), level
Vegetable Oil
2 teaspoon(s)
Coriander, fresh
2 tablespoon(s)
Mini naan
4 individual
Instructions
1
Combine half the yogurt, 1 tsp of the garam masala and all of the cumin, turmeric and lemon juice in a large shallow bowl. Add the chicken and turn to coat. Cover and marinate in the fridge for 30 minutes.
2
Meanwhile, melt the low-fat spread in a large pan set over a low heat. Add the onion and cook for 15 minutes until slightly caramelised. Add the ginger and garlic and cook for a further minute, then stir through the tomatoes, tomato purée, remaining garam masala and chilli powder. Add 300ml water and simmer for 20 minutes until thickened.
3
Heat the oil in a large pan set over a medium heat. Add the marinated chicken and fry for 5-6 minutes until browned; you may need to do this in batches. Transfer the chicken to the pan with the curry sauce, cover and simmer for 10 minutes. Stir through the remaining yogurt and the coriander.
4
Scatter over the extra coriander leaves and serve the butter chicken with the mini naan breads on the side.
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