North Indian · Lunch, Dinner
Lighter butter chicken
Grilled chicken tikka simmered in a lightened tomato-cashew gravy with a little butter and cream.
- Calories
- 524 kcal
- Protein
- 53 g
- Carbs
- 21 g
- Fat
- 25 g
- Prep
- 20 min
- Cook
- 25 min
Per serving, for one person.
Contains: tree_nut, dairy.
Ingredients
- 200 g Chicken breast
- 50 g Plain yogurt (curd)
- ½ onion Onion
- 1 tomato Tomatoes
- 12 g Cashews
- 2 cloves Garlic
- 5 g Ginger
- ¼ tbsp Butter
- 15 ml Single cream
- ¾ tsp Chilli powder
- ½ tsp Garam masala
- ½ tbsp Sunflower oil
- ½ tsp Salt
- 5 g Coriander
Method
- Marinate the chicken in half the curd with a pinch of chilli powder and salt for 15 minutes, then grill or pan-sear for 8 minutes until charred; set aside.
- Simmer onion, tomato, garlic, ginger and cashews in a little water for 10 minutes, then blend smooth.
- Heat the butter and oil, pour in the blended gravy and cook 8 minutes until thick, adding chilli powder and salt.
- Add the grilled chicken and remaining curd, simmer 8 minutes until the chicken is cooked through.
- Swirl in the cream, finish with garam masala and coriander, and serve.
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