High Protein Creamy Butter Chicken

Serves 4
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Directions

  1. 1Dice chicken breast into cubes.
  2. 2Dice chicken breast into cubes.
  3. 3Dice chicken breast into cubes.
  4. 4Add Greek yoghurt, garlic and ginger paste, and the butter chicken spice mix.
  5. 5Add Greek yoghurt, garlic and ginger paste, and the butter chicken spice mix.
  6. 6Add Greek yoghurt, garlic and ginger paste, and the butter chicken spice mix.
  7. 7Mix well with your hands and marinate for at least 30 minutes.
  8. 8Mix well with your hands and marinate for at least 30 minutes.
  9. 9Mix well with your hands and marinate for at least 30 minutes.
  10. 10Cook the marinated chicken in a pan until almost done, then set aside.
  11. 11Cook the marinated chicken in a pan until almost done, then set aside.
  12. 12Cook the marinated chicken in a pan until almost done, then set aside.
  13. 13Add butter and sliced onions.
  14. 14Add butter and sliced onions.
  15. 15Add butter and sliced onions.
  16. 16Stir until soft, then add garlic, ginger and tomato paste and a few more spices.
  17. 17Stir until soft, then add garlic, ginger and tomato paste and a few more spices.
  18. 18Stir until soft, then add garlic, ginger and tomato paste and a few more spices.
  19. 19Toast that for a couple minutes.
  20. 20Toast that for a couple minutes.
  21. 21Toast that for a couple minutes.
  22. 22Add chicken stock, a bit more Greek yoghurt and chopped tomatoes.
  23. 23Add chicken stock, a bit more Greek yoghurt and chopped tomatoes.
  24. 24Add chicken stock, a bit more Greek yoghurt and chopped tomatoes.
  25. 25Mix everything together.
  26. 26Mix everything together.
  27. 27Mix everything together.
  28. 28Add the sauce to a blender and blend for at least two minutes till completely smooth.
  29. 29Add the sauce to a blender and blend for at least two minutes till completely smooth.
  30. 30Add the sauce to a blender and blend for at least two minutes till completely smooth.
  31. 31Add the chicken back to the pan.
  32. 32Add the chicken back to the pan.
  33. 33Add the chicken back to the pan.
  34. 34Mix to coat, then bring it to a light bubble and simmer on low heat for about 10 minutes.
  35. 35Mix to coat, then bring it to a light bubble and simmer on low heat for about 10 minutes.
  36. 36Mix to coat, then bring it to a light bubble and simmer on low heat for about 10 minutes.
  37. 37Garnish with a drizzle of light cream and coriander.
  38. 38Garnish with a drizzle of light cream and coriander.
  39. 39Garnish with a drizzle of light cream and coriander.

Ingredients

  • 800 g chicken breast
  • 800 g chicken breast
  • 800 g chicken breast
  • 180 g 0% Greek yoghurt
  • 180 g 0% Greek yoghurt
  • 180 g 0% Greek yoghurt
  • 1 tsp garlic paste
  • 1 tsp garlic paste
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp ginger paste
  • 1 tsp ginger paste
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika
  • 2 tsp cumin
  • 2 tsp cumin
  • 2 tsp cumin
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp coriander
  • 1 tsp coriander
  • 1 tsp coriander
  • 1 tbsp garam masala
  • 1 tbsp garam masala
  • 1 tbsp garam masala
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 20 g grass-fed butter
  • 20 g grass-fed butter
  • 20 g grass-fed butter
  • 1 medium white onion
  • 1 medium white onion
  • 1 medium white onion
  • 1 tsp garlic paste
  • 1 tsp garlic paste
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 tsp ginger paste
  • 1 tsp ginger paste
  • 1 tbsp Tomato paste
  • 1 tbsp Tomato paste
  • 1 tbsp Tomato paste
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp coriander
  • 1 tsp coriander
  • 1 tsp coriander
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp chilli powder
  • 1 tsp chilli powder
  • 1 tsp chilli powder
  • 200 ml chicken stock
  • 200 ml chicken stock
  • 200 ml chicken stock
  • 70 g 0% Greek yoghurt
  • 70 g 0% Greek yoghurt
  • 70 g 0% Greek yoghurt
  • 400 g chopped canned tomatoes
  • 400 g chopped canned tomatoes
  • 400 g chopped canned tomatoes
  • 200 g basmati rice
  • 200 g basmati rice
  • 200 g basmati rice
  • 50 ml light single cream
  • 50 ml light single cream
  • 50 ml light single cream
  • Coriander leaves
  • Coriander leaves
  • 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!