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Healthy Butter Chicken Recipe

Healthy Butter Chicken Recipe

Curry is the most popular dish in the UK - but, let's face it - it's not the healthiest! Your family will love our healthy take on this classic Indian dish - it packs all the flavour - but has a fraction of the calories. Enjoy.


For the chicken & marinade

100g low-fat Greek yoghurt
4-inch piece fresh ginger - chopped finely
4 cloves garlic, crushed
1-2 red chillis, finely chopped
1 tsp ground cumin
1 1/2 tsp ground turmeric
1 1/2 tsp garam masala
1 lemon, juiced
800g chicken breasts, diced into inch cubes

(why not double-up on portions and freeze - we're doing a great offer of 1.8kg chicken breast for £12.00!

For the sauce

30g butter
3 Small onions, finely sliced
4-inch piece ginger, chopped finely

4 cloves garlic, crushed
400g tin chopped tomatoes
1 tsp smoked paprika
1 tsp fenugreek
1 tsp garam masala
1/2 tsp chilli powder
3 tbsp tomato concentrate
2 tbsp vegetable oil
80g low-fat yoghurt
A bunch of fresh coriander, chopped


1. Let the chicken marinade in the fridge with all the marinade ingredients for a minimum of 30 mins or preferably overnight.

2.  When you're ready to cook, start by melting the butter in a large pan over medium heat and soften the onions for 20 minutes, or until golden brown and completely soft.

 Add the ginger and garlic, then the paprika, garam masala, fenugreek, chilli powder and tomato concentrate, stir and let this infuse with the onions - finally add the chopped tomatoes.

At this point, you can add 300ml water and simmer for 20 minutes, until thickened.

3.  Heat a pan with the vegetable oil. Add the chicken pieces and fry for 5-6 minutes until brown all over. 

 4. Add the cooked chicken to the curry sauce and simmer for 10 minutes with the lid on. Stir in the yoghurt and coriander.

Serve with rice? A naan? Maybe some popadoms? - Who knows...after all, it's your curry!