A hearty butter chicken that packs a punch of flavour.
Ingredients
- 125ml (1/2 cup) natural yoghurt
- 1 tablespoon lime juice
- 1 teaspoon turmeric
- 2 teaspoons garam masala
- 1 teaspoon chilli powder
- 1 teaspoon ground cumin
- 2 garlic cloves, crushed
- 2 teaspoons grated fresh ginger
- 1kg chicken breast fillets, chopped
- 125g cashews, roasted
- 60g unsalted butter
- 1 tablespoon sunflower oil
- 1 onion, finely chopped
- 1 teaspoon ground cardamom
- 1 cinnamon stick
- 1 Indian bay leaf* or normal bay leaf
- 2 teaspoons sweet paprika
- 425g can tomato puree*
- 150ml Massel chicken style liquid stock
- 250ml (1 cup) thickened cream
- Steamed Basmati rice, to serve
- Coriander, to serve
Method
- Step 1Combine yoghurt, lime juice, turmeric, garam masala, chilli, cumin, garlic and ginger in a bowl. Add chicken and stir well. Cover and refrigerate overnight.
- Step 2Reserve half the cashews and place remaining cashews in a food processor. Process until finely ground.
- Step 3Heat the butter and oil in a pan over medium heat. Add the onion, cardamom, cinnamon and bay leaf and cook for 2 minutes until the onion starts to soften. Reduce heat to low, then add paprika, ground cashews, tomato puree, stock and chicken and marinate. Simmer for 15 minutes. Stir in cream and cook for a further 10 minutes.
- Step 4Garnish with remaining cashews, chopped coriander and serve with rice.
- Low carb
- Lower gi
Nutrition
3827 kj
Energy
63g
Fat Total
67g
Protein
384.41mg
Sodium
18g
Carbs (total)
All nutrition values are per serve
Notes
Begin this recipe the day before. * Indian bay leaves are available from spice stores. Note: Tomato puree not tomato paste.
- Author: Valli Little
- Publication: Taste.com.au
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