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Healthy butter chicken

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Ingredients

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	FOR THE MARINADE
	500g skinless chicken thighs, cut into chunks
	1 tsp ground cumin
	1 tsp smoked paprika
	1/2 tsp garlic granules
	1/4 tsp hot chilli powder
	150ml natural yoghurt (0% fat), plus 2 tbsp for the curry
	1.5 tbsp lemon juice
	FOR THE CURRY
	2 tbsp butter
	1 large white onion, finely chopped
	3 garlic cloves, crushed
	1 small red chilli, finely chopped
	2cm piece fresh root ginger, peeled and finely chopped
	1/2 tsp ground fenugreek
	1/2 tsp ground turmeric
	1 x 400g can chopped tomatoes
	300ml stock, made with 1 chicken or Kallo yeast-free stock cube
	1 large bell yellow pepper, deseeded and cut into chunks
	50g ground almonds
	1/2 tsp garam masala
	TO SERVE
	1 tbsp flaked almonds, toasted
	1 lemon, cut into thin slices, for garnish

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Healthy butter chicken

Name: Healthy butter chicken
Yield: 4
Cuisine: Indian
Ingredients: skinless chicken thighs, cut into chunks: 500g; ground cumin: 1 tsp; smoked paprika: 1 tsp; garlic granules: 1/2 tsp; hot chilli powder: 1/4 tsp; natural yoghurt (0% fat), plus 2 tbsp for the curry: 150ml; lemon juice: 1.5 tbsp; butter: 2 tbsp; large white onion, finely chopped: 1; garlic cloves, crushed: 3; small red chilli, finely chopped: 1; fresh root ginger, peeled and finely chopped: 2cm piece; ground fenugreek: 1/2 tsp; ground turmeric: 1/2 tsp; chopped tomatoes: 1 x 400g can; stock, made with 1 chicken or Kallo yeast-free stock cube: 300ml; large bell yellow pepper, deseeded and cut into chunks: 1; ground almonds: 50g; garam masala: 1/2 tsp; flaked almonds, toasted: 1 tbsp; lemon, cut into thin slices, for garnish: 1

A 'lighter' version of the takeaway classic. You can make the marinade up to a day ahead and then set aside 30 minutes to cook the curry. The creaminess comes from butter (obviously) but mainly the natural yoghurt and ground almonds which tames the spice and helps to thicken the sauce.

Features:

Cuisine:

Indian

60+ Mins
Serves 4
Easy

Ingredients

FOR THE MARINADE
500g skinless chicken thighs, cut into chunks
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic granules
1/4 tsp hot chilli powder
150ml natural yoghurt (0% fat), plus 2 tbsp for the curry
1.5 tbsp lemon juice
FOR THE CURRY
2 tbsp butter
1 large white onion, finely chopped
3 garlic cloves, crushed
1 small red chilli, finely chopped
2cm piece fresh root ginger, peeled and finely chopped
1/2 tsp ground fenugreek
1/2 tsp ground turmeric
1 x 400g can chopped tomatoes
300ml stock, made with 1 chicken or Kallo yeast-free stock cube
1 large bell yellow pepper, deseeded and cut into chunks
50g ground almonds
1/2 tsp garam masala
TO SERVE
1 tbsp flaked almonds, toasted
1 lemon, cut into thin slices, for garnish

Directions

In a bowl, add the chicken thighs and mix with the cumin, smoked paprika, garlic granules, chilli powder, yoghurt and lemon juice. Cover and chill in the fridge for at least 1 hour, or preferably overnight.
When ready to cook, heat the butter in a large frying pan and add the onion. Sauté gently for 10-15 minutes until softened and starting to colour. Stir in the garlic, red chilli, ginger and the dried spices and cook for 2 minutes more, adding a splash of water if the spices start to catch.
Pour in the chopped tomatoes, then add the marinated chicken and peppers. Use the stock to collect any excess marinade in the bowl and add to the pan.
Bring the curry sauce to the boil, then reduce to a simmer and cook for 15 minutes or until the chicken is cooked through and the sauce has thickened.
Remove the pan from the heat and stir through the ground almonds, garam masala and the reserved natural yoghurt. Season to taste and spoon the butter chicken into a large serving bowl. Top with a scattering of flaked almonds and serve with pilau rice, poppadoms and lemon slices on the side.