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.
498 calories per serving, including rice
Fakeaway butter chicken: 1.6g salt per serving
Takeaway butter chicken: 3.6g salt per serving
Ingredients
Serves 2
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
- 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.
- 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.
- 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.
- 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.
