Butter Chicken

This is the ultimate Butter Chicken Fakeaway. We've managed to keep this light whilst also using real butter which give it a wonderful and rich flavour. This is part of our 'Light Bites' series.

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Cook: 40 MINS

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Add all chicken marinade ingredients to a bowl, including chicken breast, then mix until fully combined and chicken is coated.
Heat olive oil in a large deep pan on medium heat and add chicken. Cook on medium heat for 10 mins, flipping once or twice throughout cook time. Ideally you want some of the juices from the chicken and yoghurt to be left in the pan after removing. Once chicken is cooked through, remove from pan and set aside.
Heat butter in the same pan and add onion. Cook slowly on low heat for 5-10 mins until onion turns a deep brown colour, then add garlic and ginger and sauté for 1-2 mins before adding remaining spices for the sauce. Toast spices for 1 min then add chopped tomatoes and chicken stock, bring pan to a simmer and cook for 15 mins, until sauce has reduced and thickened.
Once reduced, transfer sauce to a blender and blitz until smooth. Then, transfer blended sauce back to pan, along with chicken and coconut milk. Stir to combine, then bring pan to a low simmer and cook for 5 mins or until your butter chicken has reached desired consistency.

Nutritional Info

Per serving (with 125g of basmati rice):

Cals – 478

Carbs – 35g

Protein – 36g

Fat – 20.5

Ingredients

Serves 4

For the chicken marinade:

  • 500g of chicken breast - diced.
  • Tsp of cumin.
  • Tsp of turmeric.
  • Tsp of chilli powder.
  • Tsp of paprika.
  • Tsp of garam masala.
  • 1 clove of garlic - grated.
  • 10g of ginger - grated.
  • 3 tbsp of fat-free yoghurt.

For the sauce:

  • 20g of butter.
  • 1 onion - diced.
  • 3 cloves of garlic - grated.
  • 20g of ginger - peeled and grated.
  • Tsp of cumin.
  • Tsp of ground coriander.
  • 1/2 tsp of turmeric.
  • 1/2 tsp of paprika.
  • Tin of chopped tomatoes.
  • 250ml of chicken stock (I used just 1/2 a stock cube).
  • 150ml of coconut milk.
  • Tsp of fenugreek, to serve.

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