This healthier lower-fat recipe hits the spot with its authentic taste. No butter here, just butternut pumpkin and the creaminess of Greek yoghurt. High protein and low carb, Better Butter Chicken is a twist on a takeout classic that really delivers.
Just can’t go without naan bread? check out this recipe for a healthy home-made version – Easy Vegan Naan (Minimalist Baker).
Serves 4, 20 prep + 25 cook.
1 tablespoon grapeseed (or olive) oil
1 large brown onion, finely chopped
3 garlic cloves, crushed
3 cm piece fresh ginger, peeled, grated
1 cinnamon stick
2 teaspoons garam masala
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon dried chilli flakes
400g butternut pumpkin, peeled, cut into 2 cm pieces
500ml (2 cups) salt reduced chicken style liquid stock
70g (1/4 cup) tomato paste
800g chicken breast fillets, cut into 4 cm pieces
125ml (1/2 cup) greek yoghurt (low-fat or regular)
1 1/2 teaspoons cornflour
Steamed rice, to serve (basmati or brown)
Coriander leaves, garnish to serve
Heat oil in a saucepan over medium heat. Stir in onion, garlic and ginger for 4 minutes or until soft. Stir in cinnamon, garam masala, coriander, paprika, cumin, turmeric and chilli for 1 minute or until aromatic. Stir in pumpkin, stock and tomato paste. Bring to the boil. Reduce heat to low. Partially cover and simmer, stirring occasionally, for 8-10 minutes or until pumpkin is just tender. Stir in chicken for 7 minutes or until almost cooked through. Remove from heat.
Spoon 2 tablespoons of the sauce into a heatproof bowl. Whisk in yoghurt and cornflour until smooth and combined. Slowly stir into the chicken mixture. Stir over low heat for 3 minutes or until the sauce thickens slightly. Serve with rice.
Better Butter Chicken is adapted from Katrina Woodman’s recipe in Australian Good Taste