Butter Chicken
You know when you want a creamy, indulgent takeaway but you don’t want to waste the points/calories? Well this is the recipe for you. We’ve had this delicious little number so many times now that I forgot I haven’t posted it so here you go! Let me know if you give it a try. It’s one of our favs.
WW POINTS AND NUTRITIONAL INFORMATION
Serves 4 – per serving = 510 cal, 8.5g fat, 60g carbs, 58.5g protein or 12 points per serving
INGREDIENTS
For the marinade
- 600g chicken breast, raw, chopped into bite size chunks
- 150g fat free greek yoghurt
- 1 tbsp each garlic paste and ginger paste
- 2 tsp garam masala
- 1 tsp each turmeric, cumin and madras curry powder
- 1/2 tsp each salt and chilli powder
- Juice of 1 lemon
For the curry
- 1 tbsp tomato purée
- 400g tin chopped tomatoes
- 250ml water
- 150ml Elmlea single cream
- 2 green finger chillies, sliced in half
- Handful of curry leaves, crushed
- 1/2 tsp each white sugar and salt
- 20g light butter
- Large handful fresh coriander, roughly chopped
- 240g basmati rice, dried
METHOD
1. Begin by marinading the chicken. Into a large bowl add the marinade ingredients and mix together. Then add the chicken and mix well so it’s well covered. Cover and leave to marinade for at least an hour (or up to 24 hours) in the fridge.
2. When you are ready to cook, take a large pan, spray with low calorie cooking spray and then add the chicken (reserve any left over marinade in the bowl). Fry on high for 6-7 minutes until the chicken is sealed (it doesn’t need to be cooked through).
3. Next add 1 tbsp tomato purée, fry for 2-3 minutes then add the chopped tomatoes, water, cream, chillies, curry leaves, salt and sugar.
4. Simmer for 20-30 minutes until the sauce starts to thicken and the chicken is cooked through.
5. Pop the rice on to cook after the sauce has been simmering for 10 minutes and it should time nicely for the sauce being ready.
6. Finish the curry with the butter a coriander, saving a tablespoon to garnish.
7. Serve the curry and rice together.
8. Enjoy!
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