Healthy (ish) butter chicken
Rich, creamy, fragrant and delicious butter chicken!
20 mins
50 mins
423 kcals
serves 8
HEALTHY (ISH) BUTTER CHICKEN
Butter chicken is one of the nation’s favourites, and for good reason! I know that you CAN make something that LOOKS like butter chicken and has a very lean sauce using fat-free yoghurt or something similar, but for me, butter chicken is one of those dishes that I can’t compromise on. I think butter chicken needs butter, and cream and you can still make a healthier than normal version, that tastes amazing without having to compromise on those essential base flavours.
There are lots of curries that yoghurt works beautifully in the sauce, but this one’s a treat, and it has those ingredients that give it that wonderful, creamy rich flavour.
I made this recipe for a big curry meal that I made for a large group of friends (16!), so I served it alongside Black bean, butternut squash coconut curry, Easy chana masala (chickpea curry) and lime rice. This is definitely worth making a big batch and freezing any leftovers if you don’t have a big group to feed, but if you prefer you can halve the amount of ingredients!
I bulked out the sauce of my butter chicken with some small diced butternut squash, not only does this add nutrients and fibre, but it adds to that rich flavour and really complements the sauce.
This butter chicken works out at 6.5 syns per portion on Slimming World (most butter chicken ready meals contain 15-17 syns).
Healthy (ish) butter chicken
Ingredients
- For the spice blend: 2 tsp garam masala 2 tsp turmeric, 1 tsp fenugreek, 1 tsp paprika, 1 tsp chilli powder, 1 tsp salt
- 20 g butter
- 2 onions finely chopped
- 6 cloves garlic finely chopped
- 5 cm piece fresh ginger peeled and finely chopped
- 1 green chilli deseeded and finely chopped
- 1 kg chicken breasts approx 6, chopped into chunks
- 350 g approx butternut squash, diced
- 800 ml chicken stock
- 100 g tomato puree 1/2 a tube
- 200 ml double cream
Instructions
- Make up the spice mix ready to use
- Melt the butter in a large pan, and gently fry the onion for 3-4 minutes to soften it
- Add the ginger, garlic and green chilli and stir fry for another minute
- Add in the chopped chicken, and stir fry for about 5 minutes
- Stir in the spices (2 tsp garam masala, 2 tsp turmeric, 1 tsp fenugreek, 1 tsp paprika, 1 tsp chilli powder, 1 tsp salt)
- Pour in the chicken stock, and then add the butternut squash and tomato puree, stir everything together thoroughly
- Pour in the double cream, bring up to a gentle simmer, and cook for 40 minutes, stirring occasionally
