Indian
Indian - Chicken Curries
Creamy Butter Chicken
Chef's Menu Description
Tandoor-chargrilled cuts simmered in a velvety tomato and double cream makhani gravy, richly perfumed with dried fenugreek and garam masala.
Ingredients
- • 1/4 tsp cinnamon
- • 2 tsp garam masala ( you can also use curry powder)
- • 1/2 tsp ground turmeric
- • 1/2 tsp chilli powder ( or fresh chilli if you prefer)
- • 4 chicken breast (around 600-700g/1.5lb, diced)
- • 3 cloves garlic
- • 3 or 4 sprays low calorie cooking spray
- • 1-2 centimetre ginger
- • 1 onion
- • 1 tbsp reduced fat spread
- • 60 g Sukrin Almond Flour
- • 400g tin chopped tomatoes
- • 1 tbsp tomato puree (no added oil)
- • 3 tbsp fat free natural yoghurt
- • 2 tbsp water
- • 1 lime (Juiced)
- • 2 chicken stock cubes
- • spice mix (as above)
- • 1 tbsp creme fraiche (Optional - add with the yoghurt for extra creamyness)
Preparation Steps
1
Phase 1
Finely chop the garlic, ginger and onion using a food processor or stick blender, then gently sauté in the low calorie cooking spray until soft and coloured slightly.
2
Phase 2
Puree the tomatoes, almond flour, tomato paste, stock cubes and water together, then add it to the pan.
3
Phase 3
Add the chicken, yoghurt, lime juice, spices, and reduced fat spread then stir well.
4
Phase 4
Bring up to the boil, stirring continuously, then cover and simmer on LOW for 15-20 minutes, stirring occasionally.
5
Phase 5
After 15-20 minutes check to see if the chicken is cooked through. If not let it simmer for another 5 minutes.
6
Phase 6
Serve over boiled rice.