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Healthy butter chicken recipe
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Upgrade to a lighter spin on North Indian butter chicken for a healthier twist.
Ingredients:
  • 9.20 gm macadamia oil
  • 500g chicken thigh fillets, excess fat trimmed, cut into 3cm pieces
  • 1 large brown onion, finely chopped
  • 28.00 gm butter chicken curry paste
  • 2 tsp finely grated fresh ginger
  • 2.50 gm ground cumin
  • 1 tsp garam masala
  • 2 large carrots, peeled, sliced
  • 250ml (1 cup) tomato passata
  • 400g can no-added-salt chickpeas, rinsed, drained
  • 1 bunch broccolini, trimmed, cut into 3cm lengths
  • 70g (1/4 cup) natural yoghurt
  • 2 (38g each) roti, halved, warmed, to serve
Instructions:
  • In a large saucepan over medium heat, heat half of the oil until shimmering. Add chicken and cook, stirring occasionally, for 3 minutes or until golden brown. Transfer chicken to a plate.
  • Pour in the remaining oil into the pan. Sauté the onion for 5 minutes, or until softened. Stir in the curry paste, ginger, cumin, and garam masala, cooking for 2-3 minutes until fragrant. Mix in the carrots and cook for 1 minute until fully incorporated.
  • Pour in passata and cook, stirring, for 2 minutes. Stir in chickpeas and 250ml (1 cup) water. Return chicken to the pan and bring everything to a boil. Reduce heat to medium-low, partially cover, and simmer for 20-25 minutes or until carrots are tender and the sauce has thickened. Drop in broccolini and simmer, covered, for an additional 3-4 minutes or until broccolini is tender. Take off the heat and swirl in a dollop of yogurt. Serve with roti.

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