The whole family will love this butter chicken which has all the flavour of a curry without too much heat.
Ingredients
- 1kg chicken breast fillets
- 1 cup butter chicken curry paste (tomato and tamarind) (see note)
- 2/3 cup thick natural yoghurt
- 4 garlic cloves, crushed
- 2 tablespoons ghee (see note) or olive oil
- 1 cinnamon stick
- 425g can tomato puree
- 1 teaspoon Massel chicken style stock powder
- 1/2 cup water
- 1/3 cup thickened cream
- 4 green onions, sliced, to serve
- naan bread, to serve
Method
- Step 1Cut chicken into 3cm cubes and place into a ceramic bowl. Add 2/3 cup of curry paste, yoghurt and half the garlic. Stir to coat. Refrigerate for 1 hour, if time permits.
- Step 2Heat ghee or oil in a large heavy-based saucepan over medium heat. Add remaining garlic and cinnamon stick. Cook, stirring, for 2 minutes, or until fragrant. Add remaining 1/3 cup curry paste, tomato puree, stock powder and water to saucepan. Bring to the boil over high heat. Reduce heat to medium-low. Simmer for 5 minutes.
- Step 3Add chicken and curry paste mixture to saucepan. Simmer, stirring occasionally, for 10 minutes. Stir in cream. Cook for a further 5 minutes, or until chicken is cooked through. Remove cinnamon stick. Top with onions. Serve with naan bread.
- High protein
- Low carb
- Lower gi
Nutrition
2967 kj
Energy
41g
Fat Total
15g
Saturated Fat
8g
Fibre
64g
Protein
202mg
Cholesterol
2867.13mg
Sodium
10g
Carbs (sugar)
17g
Carbs (total)
All nutrition values are per serve
Notes
Note 1: Look for butter chicken curry paste in the international section of your supermarket. Note 2: Ghee is clarified butter and is sold in a can near the curry pastes in your supermarket. Ghee can be heated to a much higher temperature than other oils without burning, making it perfect for Indian cuisine
- Author: Kerrie Sun
- Image credit: Louise Lister
- Publication: Super Food Ideas
0