Butter Chicken

Preparation time: 1hr 10mins

Cooking time: 25mins

Serves: 5 people

Calories - per serve: 412

P 37 | C 18 | F 15

Ingredients

Marinade

2/3 cup plain Greek yoghurt - I used Fresh & Fruity's Greek Yoghurt
2 tbs lemon/lime juice
Spices: 2 tsp garam masala and ground coriander, 1 tsp chilli powder, turmeric and salt
1 Tbs mined ginger & minced garlic

Simmer Sauce

1 Tbs oil
1 Tbs butter
1 Tbs minced ginger & minced garlic
1 x 400g tin of tomato puree - I used Pam's
Spices: 1 tsp garam masala, ground coriander, paprika and chilli - can omit the chilli powder
1/2 cup lite sour cream

Garnish

Handful of corinader
1 Tbs lite sour cream + water - mix the water with the sour cream to make it runny

Method

In a large bowl mix your raw chicken with the marinade and set in the fridge for at least an hour or at best, overnight.
In a large pan, add oil and brown the chicken. Once browned, remove chicken from the pan.
In the same pan, add butter, minced ginger and minced garlic. Fry off for 30secs then add tomato puree and spices. Let this simmer for 5mins or until the puree thickens.
Once thickened, add spices and sour cream. Mix until well combined, then add the chicken.
Let the chicken simmer in the sauce for 5-10mins.
Garnish and serve hot with rice and homemade naan - recipe coming soon!

Hot tips!