Healthy Indian Butter Chicken
Serves 4
A healthy twist on one of my favourite Indian dishes.
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Prep Time
35 min
Cook Time
20 min
Total Time
55 min
Prep Time
35 min
Cook Time
20 min
Total Time
55 min
Ingredients
  1. 800g chicken thighs, cubed
  2. 1 brown onion, diced
  3. 2 garlic cloves, crushed
  4. 2 teaspoons ginger, grated
  5. 2 teaspoons garam masala
  6. 1 teaspoon chilli powder
  7. 2 teaspoons cumin
  8. 2 teaspoons turmeric
  9. 400g tomato passata
  10. ¾ cup greek yoghurt
  11. ¾ cups low-fat thickened cream
  12. 1 tablespoon coconut oil, for cooking
  13. basmati rice, to serve
  14. naan bread, to serve
  15. coriander, to serve
Instructions
  1. Place the chicken, yoghurt, garlic, ginger and spices into a large bowl. Stir well so that all of the chicken is coated. Cover with cling wrap and refrigerate for 30 minutes (If time doesn’t permit for marinating, don’t stress!)
  2. Heat the coconut oil in a large saucepan or deep frypan, over medium-high heat. Add the onion and cook for 2 to 3 minutes or until softened.
  3. Add the chicken mixture to pan along with the passata and cream. Give the ingredients a good stir through, so that everything is well combined.
  4. Bring to the boil and then reduce the heat to low. Simmer, stirring occasionally, for 20 minutes or until the chicken is tender and the mixture has thickened.
  5. Serve warm with basmati rice, naan bread & garnish with some coriander.
Rebecca Pope Sydney Lifestyle Blogger https://rebeccapope.com.au/