Creamy Butter Chicken
I’m more of a spice lover, but had to include a few curry recipes for those of you that don’t like as much spice as I do. This butter chicken is creamy, flavourful and the best part is, that there is actually no cream in this recipe at all. It might be a little unconventional, but the nut butter in this gives an amazing creamy texture, without having to add loads of heavy cream or even butter for that matter. We served this with some basmati rice and some garlic & coriander naan.
Ingredients
Serves 6 | 321 calories per serving (no rice/naan)
4 boneless/skinless chicken breast
4 tbsp low fat yoghurt
2 tbsp garam masala
1 tbsp turmeric
1/2 tbsp cumin
Juice 1/2 lemon
25g butter
1 large onion, roughly chopped
6-8 cloves garlic, chopped
thumb sized piece of fresh ginger, peeled and chopped
2 tbsp cashew butter (or almond butter)
400g tin chopped tomatoes
400g tin coconut milk
Fresh coriander (optional)
Method
In a large bowl, dice your chicken breasts into chunks (you dont want the pieces too small, you want that consistency like takeaway sized pieces) and add the yoghurt, garam masala, lemon juice and cumin. Season well with salt & pepper and leave to marinade (ideally overnight, but at least 30 minutes).
When you are ready to cook the chicken heat up a large steak pan / griddle pan and add your chicken to the pan with the marinade when pan it hot. To get the nice char marks, try not to turn the chicken too much. Cook on each side for 4-5 mins until they have a good colour on both sides. Take off the pan and set aside.
In another pot melt the butter and add in your onion. Cook on low for 3-4mins. You want to soften but not colour the onion. Add the garlic & ginger and cook for another 4 mins or so, making sure to stir regularly so that the garlic doesn’t stick and burn.
Add your turmeric, cashew butter and tin of tomato and season with salt & pepper. Blend in blender until smooth (this blender step is optional, but doing it does give the nice creamy texture!).
When blended, add to a larger pot and add back in your chicken and add the coconut milk. Bring to a boil, then reduce on a low heat for about 10-15minutes.
Serve with some fresh coriander sprinkled on top.
