Butter Chicken

By Nicola JaffreyRecipes
Butter Chicken
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Butter Chicken

Recipe by Embody NutritionCourse: Dinner
Servings

4

servings
Prep time

15

minutes
Cooking time

40

minutes

Note: the chicken needs to be marinading for about 6 hours prior to starting to cook.

Ingredients

  • 2 cloves garlic

  • 2 tsp ginger

  • 2 tsp ground cumin

  • 2 tsp ground coriander

  • 1 tsp garam masala

  • 1/4 tsp chilli powder (I used flakes)

  • 3/4 cup Greek yoghurt

  • 500g chicken thigh fillets, diced

  • 1 tbsp extra virgin olive oil

  • 1 medium onion, chopped

  • 1 red capsicum, chopped

  • 1 head of broccoli, chopped (including stalk)

  • 2 carrots, chopped

  • 1 cup snow peas

  • 700g bottle of tomato passata

  • 1/2 cup vegetable stock

  • 3/4 cup light coconut cream

  • 1/4 cup fresh coriander leaves

  • Rice to serve

Method

  • Mix together the garlic, ginger, spices and yoghurt to make a paste. Add the chicken and mix it through, cover and refrigerate for at least 6 hours (I have done about 3 hours before and it was still good)
  • Heat oil in large fry pan over medium heat. Cook the onion and capsicum, stirring, until soft. Add the chicken mixture and cook for about 10 minutes, until the chicken starts to change colour.
  • Add the passata, stock and all the other vegetables (except snow peas), bring to the boil, then simmer for about 30 minutes or until the sauce has thickened slightly.
  • Add the coconut cream and stir through to warm for about 5 minutes. If you are using snow peas you can add them here.
  • Serve over rice and sprinkle with coriander leaves. Top with a dollop of Greek yoghurt if you like!