Rob Hobson June 03, 2020

Our healthy version of this popular takeaway dish uses yoghurt instead of cream and is served with brown rice – making it low in fat and high in fibre. 

Butter chicken with coriander chutney


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.

Serves 2
498 calories per serving, including rice

Fakeaway butter chicken 1.6g salt per serving
Takeaway butter chicken 3.6g salt per serving

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