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Reduced-fat butter chicken
Reduced-fat butter chicken
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Prep Time:
370 minutes
Cook Time:
40 minutes
Total Time:
410 minutes
Lighten up your butter chicken with healthier swaps for guilt-free indulgence.
Ingredients:
  • 800g chicken thigh fillets, trimmed, cut into 3cm cubes
  • 2cm piece fresh ginger, peeled, grated
  • 1/2 tsp chilli powder
  • 2 tsp garam masala
  • 2.50 gm ground cumin
  • 1 tsp ground coriander
  • 125.00 ml plain reduced-fat yoghurt
  • 9.20 gm vegetable oil
  • 1 tsp ground cardamom
  • 1 cinnamon stick
  • 410g can tomato puree
  • 189.38 gm extra-light thickened cream
  • Steamed basmati rice, to serve
  • Fresh coriander, to serve
Instructions:
  • Mix together chicken, garlic, ginger, chili, garam masala, cumin, ground coriander, and yogurt in a glass or ceramic bowl. Cover and chill in the refrigerator overnight.
  • In a hot frying pan, sizzle cardamom and a cinnamon stick in oil until fragrant, about 1 minute. Stir in chicken mixture and cook for 5 to 6 minutes, stirring occasionally, until golden brown.
  • Pour in the tomato puree and 1/2 cup of cold water and bring it to a boil. Lower the heat to medium-low and simmer for 30 minutes, stirring occasionally. Remove and discard the cinnamon stick, then stir in the cream. Cook for an additional 2 minutes until heated through. Serve the chicken mixture over rice in bowls, garnish with fresh coriander, and enjoy!

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