Better-for-you butter chicken

Recipes / Meat

Our lower-fat recipe hits the spot with its authentic taste. No butter here, just butternut pumpkin, plus skinny yoghurt for creaminess.

Recipe «Better-for-you butter chicken» presented in category Recipes / Meat, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp grapeseed oil, 1 large brown onion, finely chopped, 3 garlic cloves, crushed, 3cm piece fresh ginger, peeled, grated, 1 cinnamon stick , 2 tsp garam masala, 1 tsp ground coriander, 1 tsp smoked paprika , 1 tsp ground cumin, 1 tsp ground turmeric, 1/2 tsp dried chilli flakes, 400g butternut pumpkin, peeled, cut into 2cm pieces, 500ml Massel salt reduced chicken style liquid stock, 70g tomato paste, 800g chicken breast fillets, cut into 4cm pieces, 125ml low-fat Greek yoghurt.

Ingredients:

  • 1 tbsp grapeseed oil 
  • 1 large brown onion, finely chopped 
  • 3 garlic cloves, crushed 
  • 3cm piece fresh ginger, peeled, grated 
  • 1 cinnamon stick 
  • 2 tsp garam masala 
  • 1 tsp ground coriander 
  • 1 tsp smoked paprika 
  • 1 tsp ground cumin 
  • 1 tsp ground turmeric 
  • 1/2 tsp dried chilli flakes 
  • 400g butternut pumpkin, peeled, cut into 2cm pieces 
  • 500ml Massel salt reduced chicken style liquid stock 
  • 70g tomato paste 
  • 800g chicken breast fillets, cut into 4cm pieces 
  • 125ml low-fat Greek yoghurt 
  • 1 1/2 tsp cornflour 
  • Steamed basmati rice, to serve 

Instructions

  1. Heat oil in a saucepan over medium heat. Stir in onion, garlic and ginger for 4 minutes or until soft. Stir in cinnamon, garam masala, coriander, paprika, cumin, turmeric and chilli for 1 minute or until aromatic. Stir in pumpkin, stock and tomato paste. Bring to the boil. Reduce heat to low. Partially cover and simmer, stirring occasionally, for 8-10 minutes or until pumpkin is just tender. Stir in chicken for 7 minutes or until almost cooked through. Remove from heat.
  2. Spoon 2 tablespoons of the sauce into a heatproof bowl. Whisk in yoghurt and cornflour until smooth and combined. Slowly stir into the chicken mixture. Stir over low heat for 3 minutes or until the sauce thickens slightly. Serve with rice.