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HEALTHY BUTTER CHICKEN

  • Author: Casey Armour
  • Yield: 4-6 1x

Ingredients

Scale

MARINADE

  • 1kg chicken breast, cut into cubes
  • 1/2 cup yoghurt
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh ginger, finely diced
  • 2 cloves garlic, finely diced
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper

CURRY

  • 2 tablespoons / 30g ghee or butter or coconut oil
  • 400ml pouring cream or coconut cream
  • 400ml tomato passata
  • 1 tablespoon sugar
  • 1 teaspoon salt

TO SERVE

Instructions

In a large glass bowl or dish, combine all the marinade ingredients and toss through the chicken to coat.  Cover and refrigerate overnight or at least 3 hours.

In a large fry pan, heat the ghee over high heat and cook the chicken in batches.  Leave the marinade on the chicken as it’s cooking, this will add to the sauce later.  Cook each batch of chicken for about 3 minutes until white all over.

Add the cream, tomato passata, sugar, salt and return all the chicken, along with any leftover marinade from bowl.  Turn down to low and simmer for 20 minutes, stirring occasionally.

Serve over rice, garnished with coriander and Easy Yoghurt Flatbread to soak up all the sauce!

Notes

Try this with my super Easy Yoghurt Flatbread, perfect for soaking up the sauce and using up the yoghurt leftover from making the marinade.

Find it online: https://kidseatbyshanai.com/healthy-butter-chicken/