Butchers Board

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. Healthy Butter Chicken Recipe Ingredients For the chicken & marinade 100g low-fat Greek yoghurt4-inch piece fresh ginger - chopped finely4 cloves garlic, crushed1-2 red chillis, finely chopped1 tsp ground cumin1 1/2 tsp ground turmeric1 1/2 tsp garam masala1 lemon, juiced800g 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 butter3 Small onions, finely sliced4-inch piece ginger, chopped finely 4 cloves garlic, crushed400g tin chopped tomatoes1 tsp smoked paprika1 tsp fenugreek1 tsp garam masala1/2 tsp chilli powder3 tbsp tomato concentrate2 tbsp vegetable oil80g low-fat yoghurtA bunch of fresh coriander, chopped Method ​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!