Fakeaways: easy butter chicken with coriander chutney

Serves 2

Ingredients

For the marinade

• 1 lemon, juiced
• 2 tsp ground cumin
• 1-2 tsp hot chilli powder
• 150g natural yoghurt

For the curry

• 500g chicken thighs, skinned and boned
• 1 tbsp vegetable oil
• 1 large onion, chopped
• 3 garlic cloves, crushed
• 1 green chilli, chopped
• Thumb-sized piece of ginger, grated
• 1 tsp garam masala
• 2 tsp ground fenugreek
• 3 tbsp tomato purée
• 300ml chicken stock
• 25g unsalted butter
• 140g brown basmati rice, cooked
• Lime wedges

For the coriander chutney

• 1 large bunch coriander
• 1 green chilli, chopped
• 1 tsp lemon juice
• Pinch of cumin
• Pinch of salt

Method

1. Mix the marinade ingredients with seasoning. Chop the chicken into bite-sized pieces, toss with the marinade and leave in fridge for 1 hour or up to overnight.
2. To make the coriander chutney, put the coriander, green chilli, lemon juice, cumin and salt in a blender and blitz until smooth. Add 1 tbsp of water if the mixture is too thick. Cover and keep in fridge until needed.
3. When the chicken is ready, heat the oil in a large saucepan. Add the onion, garlic, chilli and ginger and season to taste. Fry on a medium heat for 10-15 minutes or until soft and slightly caramelised.
4. Add the spices and tomato purée and cook for 5 minutes until fragrant, add the stock and marinated chicken. Cook for 15 minutes, stir in the butter. Cook for another 5 minutes and serve with rice and lime wedges.

Rob Hobson MSc RNutr is a Registered Nutritionist who has worked with some of the UK’s largest food and health companies and performs training in the public health sector (including government agencies and the NHS). Rob contributes regularly to UK press publications and has a monthly column in Women's Health magazine.

Find out more at Rob Hobson's website, or read more about Healthspan's health experts.