Butter Chicken
By Michelle Foster
Ingredients
Approximately 600g chicken breast fillets, sliced
125ml (1/2 cup) natural low fat yoghurt
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 teaspoon turmeric
2 teaspoon garam masala
1 teaspoon chilli powder
1 teaspoon ground cumin
3 teaspoon grated fresh ginger
2 garlic cloves, crushed
100g cashews, roasted
2 tablespoons sunflower oil
1 medium brown onion, diced
1 teaspoon ground cardamom
1 cinnamon stick
2 teaspoon sweet paprika
425g can crushed tomatoes, pureed
150ml reduced salt chicken stock
200ml light cream
Steamed basmati rice, to serve
Coriander, chopped
Serve with: Basmati Rice and steamed greens e.g. broccoli, snow peas & green beans
Method
- Combine the yoghurt, lemon juice, lemon zest, turmeric, garam masala, chilli powder, cumin, ginger and garlic in a bowl. Add the sliced chicken and stir well. Cover and refrigerate overnight if possible.
- Set aside half the cashews and place remaining cashews in a food processor. Process until finely ground.
- Heat the oil in a saucepan over medium heat. Add the onion, cardamom, cinnamon and cook for 2 minutes until the onion starts to soften. Reduce heat to low, and then add the chicken and marinade, paprika, crushed tomato puree, cashew powder and stock. Simmer for 15 minutes. Stir in cream and cook for a further 10 minutes.
- Serve the basmati rice in the Starchy Carbohydrate section then move around the rice around the ring, then fill the sauce section with the butter chicken. Add as much steamed green vegetables to the plate.
- Garnish with the slithered almonds & chopped coriander.
Notes
- This recipe is best if marinated the day before.
- Note: Tomato puree not tomato paste.
