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Easy butter chicken By Farjana Yeasmin

Farjana Yeasmin
Fancy a healthy version of your favourite Friday night curry? Try our easy butter chicken – the meat can be marinaded the day before so you can get ahead on your prep.

ServesTo serve (optional) cooked basmati rice naan bread mango chutney or lime pickle fresh coriander lime wedges(Serves 4))

Cooking TimePrep:15 mins Cook:35 mins plus at least 1 hr marinating

Meal TypeDESSERT

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INGREDIENTS

  • Ingredients
  • 500g skinless boneless chicken thighs
  • For the marinade
  • 1 lemon, juiced
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1-2 tsp hot chilli powder
  • 200g natural yogurt
  • For the curry
  • 2 tbsp vegetable oil
  • 1 large onion, chopped
  • 3 garlic cloves, crushed
  • 1 green chilli, deseeded and finely chopped (optional)
  • thumb-sized piece ginger, grated
  • 1 tsp garam masala
  • 2 tsp ground fenugreek
  • 3 tbsp tomato purée
  • 300ml chicken stock
  • 50g flaked almonds, toasted

PREPARATION

  1. 1

    STEP 1 In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.

  2. 2

    STEP 2 In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.

  3. 3

    STEP 3 Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.