Serves 4
Directions
- 1Dice chicken breast into cubes.
- 2Add Greek yoghurt, garlic and ginger paste, and the butter chicken spice mix.
- 3Mix well with your hands and marinate for at least 30 minutes.
- 4Cook the marinated chicken in a pan until almost done, then set aside.
- 5Add butter and sliced onions.
- 6Stir until soft, then add garlic, ginger and tomato paste and a few more spices.
- 7Toast that for a couple minutes.
- 8Add chicken stock, a bit more Greek yoghurt and chopped tomatoes.
- 9Mix everything together.
- 10Add the sauce to a blender and blend for at least two minutes till completely smooth.
- 11Add the chicken back to the pan.
- 12Mix to coat, then bring it to a light bubble and simmer on low heat for about 10 minutes.
- 13Garnish with a drizzle of light cream and coriander.
Ingredients
- 800 g chicken breast
- 180 g 0% Greek yoghurt
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 tsp paprika
- 2 tsp cumin
- 1 tsp salt
- 1 tsp coriander
- 1 tbsp garam masala
- 1 tsp turmeric
- 20 g grass-fed butter
- 1 medium white onion
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 tbsp Tomato paste
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp coriander
- 1 tsp salt
- 1 tsp chilli powder
- 200 ml chicken stock
- 70 g 0% Greek yoghurt
- 400 g chopped canned tomatoes
- 200 g basmati rice
- 50 ml light single cream
- Coriander leaves
Equipment
panblender
Tips
- Serve into 4 equal servings, add some fluffy white rice and drizzle more cream.
- Store for up to 5 days in the fridge.
- To reheat, microwave for 3 minutes. Mix the curry with the rice and enjoy!
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