Is butter chicken your fave item on the Indian takeaway menu?
For me, the answer is a resounding YES! It’s got butter in the title, and anything with butter in the title is okay by me. Butter, Butterscotch, butternut squash, butter, buttered toast. I just really love butter. Unfortunately with butter, comes butter-gut which is why I’ll be making this lo-cal version when the urge to splurge strikes.
Healthy Butter Chicken
Serves 4
Ingredients:
- 1 tbsp butter
- 4 chicken breasts, roughly chopped
- 1 onion, finely sliced
- 1 large garlic clove, crushed
- 2 tablespoon fresh ginger, grated
- 1 tablespoon cumin
- 2 tablespoon garam marsala
- 1/2 tablespoon ground cardamom
- A handful of coriander (stalk and leaves), finely chopped
- 1 tin (400g) diced tomatoes
- 180ml (3/4 cup) chicken stock
- 180ml (3/4 cup) low fat Greek yoghurt
- 2 cups cooked rice or cauliflower rice*
- coriander leaves to serve
Directions:
1. Heat a large non-stick frying pan on a medium heat and add half the butter. Add chicken and onion and brown for a couple of minutes.
2. Add the remaining butter, as well as the garlic, ginger, cumin, garam marsala, cardamom and coriander. Cook for 1-2 minutes before adding the tomatoes and chicken stock.
3. Increase the heat and bring to the boil, then reduce the heat and simmer for about 10 minutes to allow the sauce to thicken. Stir in the yoghurt.
4. Gently heat up again and serve on rice (or cauliflower rice) with fresh coriander leaves sprinkled over.
*Make cauliflower rice for four by grating or blending a small head of cauliflower and then dry frying in a non-stick pan with a pinch of salt until it is warmed through.
