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Better Butter Chicken

Better Butter Chicken

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).

butter chicken

Serves 4, 20 prep + 25 cook.

Ingredients

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

Method

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

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