© J Sainsbury plc 2020
Healthier butter chicken
Your favourite chicken curry recipe just got healthier. This gently spiced butter chicken curry is made with low-fat yogurt instead of cream, making it a lighter alternative to the classic. Mop it all up with basmati rice or fluffy naan bread for a delicious homemade curry that tastes so much better than a takeaway
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Ready in 1 hour and 5 minutes
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Cooking time 50 minutes
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Prep time 15 minutes
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Serves 4
Ingredients
For the chicken marinade
- 75g low-fat natural yogurt
- 3-inch piece ginger, finely chopped
- 3 cloves garlic, crushed
- 1 red chili, finely chopped
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp garam masala
- ½ lemon, juiced
- 650g chicken breasts, cut into 3cm cubes
For the sauce
- 20g butter
- 1 large onion, finely sliced
- 3-inch piece ginger, finely chopped
- 3 cloves garlic, crushed
- 400g tin chopped tomatoes
- ½ tsp smoked paprika
- 1 tsp fenugreek
- ½ tsp garam masala
- ¼ tsp chilli powder
- 2 tbsp tomato purée
- 1 tbsp vegetable oil
- 50g low-fat yogurt
- 14g fresh coriander, roughly chopped
To serve
- 240g basmati rice
Method
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1
Combine all the marinade ingredients and coat the chicken breasts. Leave for 30 minutes to marinade in the fridge.
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2
Meanwhile, melt the butter in a large pan over a medium heat and soften the onion in it for 20 minutes, until golden brown and completely soft. Add the ginger and garlic, then stir through the chopped tomatoes with the smoked paprika, fenugreek, garam masala, chilli powder and tomato purée. Add 300ml water and simmer for 20 minutes, until thickened.
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3
Heat a pan with the vegetable oil. Add the chicken pieces and fry for 5-6 minutes until brown all over. You may need to do this in two batches.
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4
Add the browned chicken to the curry sauce and simmer for 10 minutes with the lid on. Stir through the yogurt and coriander. Meanwhile, cook the rice according to the instructions on the packet. Serve the chicken with the basmati rice.
