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Butter Chicken

Big on flavour, light on Bites, this deliciously creamy Butter Chicken brings all the warmth and comfort of a takeaway, without the heavy extras. Packed with spices, tender chicken and a velvety sauce, it’s proper comfort food done the Unislim way.

Level
easy
Serves
4
Bites
1.5
Ingredients

FOR THE MARINADE

200g 0% Greek yoghurt (we used Skyr)

4 large chicken breasts, diced

1 tbsp ginger-garlic paste (or 1 tsp each minced garlic & ginger)

1 tsp turmeric, Kashmiri chilli flakes, Garam Masala & ground cumin

1/2 tsp salt

FOR THE SAUCE

Spray oil

1 onion, finely chopped

1½ tbsp ginger-garlic paste

3 tbsp tomato purée

200g passata or a tin of tomatoes

1 tsp each of Garam Masala, ground coriander & ground cumin

1 tbsp of sweetener (optional)

120ml light cream

1 tbsp Kasuri methi (dried fenugreek leaves – available in tesco or dunnes (don't skip this)

small bunch of freshly chopped coriander

Method

Marinate this chicken with the ingredient listed above, cover with clingfilm and pop in the fridge overnight or minimum of 2 hours.

Cook the chicken: Spray a pan with oil and cook the marinated chicken until golden and just cooked through. Remove and set aside.

Make the sauce: In the same pan, add more spray oil and sauté the chopped onion until soft. Add the ginger-garlic paste and cook for another minute.

Stir in the tomato purée and passata, followed by all the spices and salt. Let it simmer for 10 minutes to deepen the flavour. Blitz for a smooth consistency,

Add the cream and dried fenugreek, and stir well.

Return the cooked chicken to the sauce, mix through, and let it bubble for a few more minutes until everything is hot and deliciously coated.

Taste and adjust seasoning if needed. Sprinkle with freshly chopped coriander.

Serve with 60g (dried weight) of cooked basmati and some of your favourite greens.

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