High Protein Creamy Butter Chicken

42 mins
Serves 4
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Directions

  1. 1Dice your chicken breast into cubes, then add Greek yogurt, garlic and ginger paste, the butter chicken spice mix (paprika, cumin, salt, coriander, garam masala, turmeric).
  2. 2Dice your chicken breast into cubes, then add Greek yogurt, garlic and ginger paste, the butter chicken spice mix (paprika, cumin, salt, coriander, garam masala, turmeric).
  3. 3Dice your chicken breast into cubes, then add Greek yogurt, garlic and ginger paste, the butter chicken spice mix (paprika, cumin, salt, coriander, garam masala, turmeric).
  4. 4Mix it up well with your hands and marinate for at least 30 minutes.
  5. 5Mix it up well with your hands and marinate for at least 30 minutes.
  6. 6Mix it up well with your hands and marinate for at least 30 minutes.
  7. 7Cook the marinated chicken in a pan till almost done (3/4 done) on medium-high heat with cooking spray, then set aside.
  8. 8Cook the marinated chicken in a pan till almost done (3/4 done) on medium-high heat with cooking spray, then set aside.
  9. 9Cook the marinated chicken in a pan till almost done (3/4 done) on medium-high heat with cooking spray, then set aside.
  10. 10Add butter and sliced onions to the pan.
  11. 11Add butter and sliced onions to the pan.
  12. 12Add butter and sliced onions to the pan.
  13. 13Stir till soft, then add garlic, ginger and tomato paste and a few more spices (cumin, turmeric, coriander, salt, chilli powder).
  14. 14Stir till soft, then add garlic, ginger and tomato paste and a few more spices (cumin, turmeric, coriander, salt, chilli powder).
  15. 15Stir till soft, then add garlic, ginger and tomato paste and a few more spices (cumin, turmeric, coriander, salt, chilli powder).
  16. 16Toast that for a couple of minutes.
  17. 17Toast that for a couple of minutes.
  18. 18Toast that for a couple of minutes.
  19. 19Add 200 ml of chicken stock, a bit more Greek yogurt and chopped tomatoes.
  20. 20Add 200 ml of chicken stock, a bit more Greek yogurt and chopped tomatoes.
  21. 21Add 200 ml of chicken stock, a bit more Greek yogurt and chopped tomatoes.
  22. 22Mix everything together, then add the sauce to a blender.
  23. 23Mix everything together, then add the sauce to a blender.
  24. 24Mix everything together, then add the sauce to a blender.
  25. 25Blend for at least 2 minutes till completely smooth.
  26. 26Blend for at least 2 minutes till completely smooth.
  27. 27Blend for at least 2 minutes till completely smooth.
  28. 28Add the chicken back to the pan, mix to coat.
  29. 29Add the chicken back to the pan, mix to coat.
  30. 30Add the chicken back to the pan, mix to coat.
  31. 31Bring it to a light bubble and simmer on low heat for about 10 minutes.
  32. 32Bring it to a light bubble and simmer on low heat for about 10 minutes.
  33. 33Bring it to a light bubble and simmer on low heat for about 10 minutes.
  34. 34Garnish with a drizzle of light cream, coriander.
  35. 35Garnish with a drizzle of light cream, coriander.
  36. 36Garnish with a drizzle of light cream, coriander.
  37. 37Divide into four equal servings alongside some fluffy white rice and a drizzle of more cream.
  38. 38Divide into four equal servings alongside some fluffy white rice and a drizzle of more cream.
  39. 39Divide into four equal servings alongside some fluffy white rice and a drizzle of more cream.

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, sliced julienne
  • 1 medium white onion, sliced julienne
  • 1 medium white onion, sliced julienne
  • 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 (optionally sub with paprika for less spice)
  • 1 tsp chilli powder (optionally sub with paprika for less spice)
  • 1 tsp chilli powder (optionally sub with paprika for less spice)
  • 200 ml chicken stock (brand: oxo)
  • 200 ml chicken stock (brand: oxo)
  • 200 ml chicken stock (brand: oxo)
  • 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 (uncooked weight)
  • 200 g basmati rice (uncooked weight)
  • 200 g basmati rice (uncooked weight)
  • 50 ml light single cream (brand: ElmLea)
  • 50 ml light single cream (brand: ElmLea)
  • 50 ml light single cream (brand: ElmLea)
  • Coriander leaves
  • Coriander leaves
  • Coriander leaves

Equipment

panblender

Tips

  • Marinate the chicken for at least 30 minutes for best flavor.
  • Cook on medium-high heat with cooking spray until 3/4 done.
  • Blend the sauce for at least 2 minutes until completely smooth.
  • Simmer on low heat for about 10 minutes.
  • Store for up to 5 days in the fridge.
  • To reheat, microwave for 3 minutes.