Low-Fat Butter Chicken
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Nutrition Value
Kcalories
442
Fat
25.1g
Saturated Fat
9.9g
Carbs
15.6g
Sugars
9.5g
Protein
38.3g
Fibre
4.6g
Sodium
0.35g
Ingredients
800 g chicken thigh fillets, trimmed and cut into 3cm cubes
2 garlic cloves, crushed
2 cm piece of fresh ginger, peeled and grated
1 tsp chilli powder
2 tsp garam masala
1 tsp ground cumin
1 tsp ground coriander
115 g plain reduced-fat yoghurt
2 tsp vegetable oil
1 tsp ground cardamom
1 cinnamon stick
410 g tomato purée
170 ml light cream, thickened
Steamed basmati rice
Fresh coriander leaves
Method
  1. Combine chicken, garlic, ginger, chilli, garam masala, cumin, ground coriander and yoghurt in a bowl. Cover and leave to marinate for at least 15 minutes.
  2. Heat the oil in a frying pan over a medium-high heat. Add the cardamom and cinnamon stick. Cook for one minute or until fragrant.
  3. Add the chicken mixture. Cook, stirring, for 5-6 minutes or until browned.
  4. Add tomato purée and 120ml of cold water. Bring to the boil. Reduce the heat to medium-low. Simmer, stirring occasionally, for 30 minutes.
  5. Remove and discard the cinnamon stick. Add the cream and cook for two minutes or until heated through.
  6. Divide the rice between bowls, top with the chicken mixture and a sprinkling of coriander to serve.