Easy butter chicken
Fancy a healthy version of your favourite Friday night chicken curry? The chicken can be marinaded the day before so you can get ahead on your prep
For the marinade
- 1 lemonjuiced
- 2 tsp ground cumin
- 2 tsp paprika
- 1-2 tsp hot chilli powder
- 200g natural yogurt
For the curry
- 2 tbsp vegetable oil
- 1 large onionchopped
- 3 garlic clovescrushed
- 1 green chillideseeded and finely chopped (optional)
- thumb-sized piece gingergrated
- 1 tsp garam masala
- 2 tsp ground fenugreek
- 3 tbsp tomato purée
- 300ml chicken stock
- 50g flaked almondstoasted
To serve (optional)
- cooked basmati rice
- naan bread
- mango chutneyor lime pickle
- fresh coriander
- limewedges
Nutrition: per serving
- kcal367
- fat18g
- saturates3g
- carbs12g
- sugars10g
- fibre3g
- protein37g
- salt0.6g
Method
step 1
In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.
step 2
In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.
step 3
Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.