Directions
- 1Grab your diced chicken breast and add the seasonings (smoked paprika, garam masala, turmeric, salt & pepper).
- 2Add some garlic, ginger, and low fat Greek yoghurt and mix it all together.
- 3To a pan on high heat, add light butter, sliced onions, cashew nut butter (or regular cashew nuts), and a can of diced tomatoes.
- 4Add the same seasonings as before, add a little bit more yoghurt, mix it all together, and then transfer it to a blender cup and blend until nice and smooth.
- 5Cook the chicken on high heat and once it's cooked add the sauce, mix and simmer on low heat for 3-4 minutes.
- 6Grab four low calorie tortillas, add cooked rice and evenly distribute the butter chicken across them with some coriander on top.
- 7Roll them, toast them, wrap them up, add them to the fridge or freezer and reheat when they're ready to eat.
Ingredients
- 550 g diced chicken breast
- 1 tsp smoked paprika
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp salt
- 1 tsp pepper
- 3 garlic cloves
- 15 g ginger
- 100 g low fat greek yoghurt
- 20 g light butter
- 0.5 sliced onion
- 15 g cashew nut butter
- 400 g diced tomatoes
- 40 g low fat greek yoghurt
- 4 low calorie tortillas
- 70 g cooked white rice
- 1 handful coriander
Equipment
panblenderspoon
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