Creamy Butter Chicken

Ingredients

• 600 g chicken breast (cut into bite-sized pieces)
• 60 g plain Greek yoghurt
• 1.5 tsp paprika (for marinade)
• 1.5 tsp cracked black pepper
• 1.5 tsp garam masala (for marinade)
• 1 tsp ground cumin
• 0.5 tsp ground turmeric
• 1 tsp salt (for marinade)
• 2 tsp ginger-garlic paste
• 30 g unsalted butter (divided)
• 1 tsp cumin seeds
• 100 g onion (1 medium, finely diced)
• 2 garlic cloves (sliced)
• 150 g ripe tomatoes (chopped)
• 0.33 cup tomato sauce (ketchup)
• 20 g raw cashews
• 1 tsp garam masala (for sauce)
• 2 tsp paprika (for sauce)
• 0.5 tsp salt (for sauce)
• 1 tsp stevia
• 50 ml water
• 1.5 tsp Kashmiri chilli powder (or paprika)
• 200 ml light cooking cream
• 1 tsp Fenugreek leaves (or 1 fresh coriander sprig)

Steps

1. 1

   In a bowl, combine the Greek yoghurt, 1.5 tsp paprika, black pepper, 1.5 tsp garam masala, ground cumin, turmeric, 1 tsp salt, and ginger-garlic paste.

2. 2

   Add the bite-sized chicken pieces to the marinade and mix well until thoroughly coated. Cover and refrigerate for at least 30 minutes.

3. 3

   Heat a pan over medium-high heat and cook the chicken in batches for 3-4 minutes per side until lightly charred and almost cooked through. Remove from the pan and set aside.

4. 4

   In the same pan, melt half of the butter (15g) over medium heat.

5. 5

   Add the cumin seeds and cook for 20-30 seconds until fragrant.

6. 6

   Add the diced onion and cook for 4-5 minutes until softened.

7. 7

   Stir in the sliced garlic and chopped tomatoes. Cook for 5-7 minutes until the tomatoes have completely broken down.

8. 8

   Add the tomato sauce (ketchup), raw cashews, 1 tsp garam masala, 2 tsp paprika, 0.5 tsp salt, and stevia. Stir well and cook for another 2 minutes.

9. 9

   Pour in 50ml of water, bring to a gentle simmer, and cook for 10-15 minutes until the cashews are soft and the flavors have developed.

10. 10

    Allow the sauce to cool slightly before carefully transferring it to a blender. Blend until completely smooth.

11. 11

    Return the blended sauce to the pan over medium heat with the remaining 15g of butter.

12. 12

    Stir in the Kashmiri chilli powder and simmer for 5 minutes until slightly thickened.

13. 13

    Add the light cooking cream, stirring until well combined, and simmer for another 5 minutes.

14. 14

    Stir in the fenugreek leaves (or fresh coriander) and serve.

Notes

Serve with high protein naans. If you cannot find fenugreek leaves (kasuri methi), fresh coriander is a suitable substitute. The sauce can be made ahead and frozen.

Nutrition per serving

• main
• dinner
• high-protein
• healthy
• weight-loss
• indian
• fakeaway