Anna’s Family Kitchen shares her healthier version of Butter Chicken Curry. It takes just 5 minutes to prep & 30 minutes to cook so makes a good midweek meal.
INGREDIENTS FOR 4:-
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1kg skinless boneless chicken thighs (or breasts if you prefer)
For the marinade
2 tsp ground cumin
1 tsp ground coriander
2 tsp paprika
1-2 tsp hot chilli powder
3 garlic cloves, crushed
thumb-sized piece ginger grated
200g natural yogurt
Juice of 1 lemon
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For the curry
30g butter
1 large onion sliced
2 garlic cloves crushed
3 cardamom pods
1 tsp turmeric
1 tsp Garam Masala
200g passata
300ml chicken stock
50ml Greek Yogurt or 30ml double cream
50g flaked almonds, toasted
Method:
Cut each chicken thigh into 3.
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Mix together the marinade and coat the chicken in it. Set aside for 20 minutes or longer if you have time.
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Heat the butter in a large pan and add the onion. On a medium heat, colour the onions for 10 minutes then add the cardamom, garlic and garam masala. Stir and cook for 1-2 minutes before adding the chicken with its marinade.
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Colour the chicken for 10 minutes then add the passata and stock. Simmer for 20 minutes then stir through the yogurt or cream.
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Finish with the toasted flakes almonds and fresh coriander.
