Butter Chicken

Serves: 4-5|Prep: 15 minCook: 30 min

This homemade version of butter chicken is a healthy take on a favourite Indian takeaway. The tender bite-sized chicken pieces and mild Indian spices are a great way to introduce children to new tastes and flavours. Add it to your family meal plan today!

Ingredients

Method

500g chicken thighs, skin + boneless

Marinade
1 cup natural yoghurt
1 lemon, juiced
2 tsp ground cumin
2 tsp mild paprika
pinch of sea salt and black pepper

Curry
2 tbs coconut oil
1 brown onion, finely chopped
2-3 garlic cloves, crushed
1cm knob of ginger, grated
1 tsp garam masala
3 tbs tomato paste
2 cups chicken stock (low sodium)
2 cups broccoli florets
1 cup green beans, trimmed

Toppings
½ cup (1 bunch) fresh coriander
1 cup natural yoghurt

1.	In a medium-sized bowl, combine all the marinade ingredients.
2.	Cut the chicken into bite-sized pieces and toss with the marinade. Cover and refrigerate for at least 1 hour or overnight.
3.	Heat the oil over medium heat in a large saucepan.
4.	Add onion, garlic and ginger and cook for 5 mins or until soft.
5.	Add garam masala and tomato paste and cook for a further 1-2 mins, then add the stock, the chicken and the vegetables.
6.	Cook for 20-25 mins until vegetables have softened.
7.	Serve with quinoa or brown rice and top with natural yoghurt and coriander.

Tip:

Serving and storing leftovers: Serve immediately, store in an airtight container in the fridge for up to 3 days or freeze for up to 4 months.