Healthier butter chicken

Your favored chicken curry recipe just got more healthy. This gently spiced butter chook curry is made with low-fats yogurt instead of cream, making it a lighter opportunity to the classic. Mop all of it up with basmati rice or fluffy naan bread for a scrumptious homemade curry that tastes so much better than a takeaway.

INGREDIENTS

For the chicken marinade:

• 3-inch piece ginger, finely chopped
• 1 tsp garam masala
• ½ lemon, juiced
• 650g chicken breasts, cut into 3cm cubes
• 75g low-fat natural yogurt
• 3 cloves garlic, crushed
• 1 red chili, finely chopped
• 1 tsp ground cumin
• 1 tsp ground turmeric

For the sauce:

• 3-inch piece ginger, finely chopped
• 3 cloves garlic, crushed
• 400g tin chopped tomatoes
• 1 tbsp vegetable oil
• 50g low-fat yogurt
• 14g fresh coriander, roughly chopped
• ½ tsp garam masala
• ¼ tsp chilli powder
• ½ tsp smoked paprika
• 1 tsp fenugreek
• 2 tbsp tomato purée
• 20g butter
• 1 large onion, finely sliced

To serve:

• 240g basmati rice

INSTRUCTIONS

1. combine all the marinade substances and coat the chook breasts. go away for half-hour to marinade in the refrigerator.
2. meanwhile, soften the butter in a big pan over a medium warmness and melt the onion in it for 20 minutes, till golden brown and completely tender. add the ginger and garlic, then stir thru the chopped tomatoes with the smoked paprika, fenugreek, garam masala, chilli powder and tomato purée. upload 300ml water and simmer for 20 mins, until thickened.
3. heat a pan with the vegetable oil. add the hen pieces and fry for five-6 minutes till brown throughout. you may want to do this in two batches. 
4. upload the browned hen to the curry sauce and simmer for 10 mins with the lid on. Stir via the yogurt and coriander. meanwhile, cook the rice in keeping with the commands on the packet. Serve the hen with the basmati rice.