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Reduced-fat butter chicken
Reduced-fat butter chicken
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Elevate your favorite Indian curry with a healthier twist - low fat, low sodium, same great taste!
Ingredients:
  • Olive oil cooking spray
  • 400g chicken thigh fillets, trimmed, cut into 3cm pieces
  • 250g cherry tomatoes
  • 4cm piece fresh ginger, peeled, finely grated
  • 5.00 gm ground cumin
  • 2 tsp ground coriander
  • 1 tsp garam masala
  • 1/4 tsp chilli powder
  • 300g can salt-reduced tomato soup
  • 200g green beans, trimmed, halved
  • 126.25 gm light thickened cream
  • 80g baby spinach
  • 82.50 ml fat-free Greek-style yoghurt
  • 400.00 gm steamed Basmati rice, to serve
Instructions:
  • In a generously oiled large non-stick pan, sizzle the chicken over medium-high heat until lightly golden in 4 minutes, stirring occasionally. Set aside. Stir in the tomatoes and cook for 3 to 5 minutes until they soften.
  • Add a fragrant blend of ginger, cumin, coriander, garam masala, and chili powder to the tomatoes, stirring briefly until aromatic. Introduce the chicken, soup, beans, and 1/2 cup of cold water, then stir gently before bringing to a simmer. Reduce heat to medium and let it simmer for 10 minutes until slightly thickened. Finally, swirl in the cream and simmer for an additional 5 minutes. Enjoy!
  • Combine fresh spinach and creamy yoghurt, stirring until the spinach wilts. Serve alongside fluffy rice.

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