Butter chicken

Butter chicken

Fancy a healthy version of your favourite Friday night chicken curry? The chicken can be marinated the day ahead of so you can get ahead on your prep

Nutrition and extra data

Nutrition: per serving


For the marinade

Oval in form, with a pronouced bulge on a single finish, lemons are one of the most versatile fruits…

A spice that is central to Hungarian cuisine, paprika is created by drying a distinct kind of…

  • 1-2 tsp scorching chilli powder
  • 200g natural yogurt
  • For the curry

    Onions are endlessly versatile and an essential ingredient in a great number of recipes. Native to Asia…

    Mostly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    Garam masala

    That means ‘warming spice mix’, garam masala is the main spice mix used in North Indian…

  • two tsp ground fenugreek
  • 3 tbsp tomato pure
  • 300ml chicken stock
  • 50g flaked almonds, toasted
  • To serve (optional)

    The same form, but smaller than…

    In a medium bowl, combine all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.

    In a massive, hefty saucepan, heat the oil. Include the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for ten mins or till soft.

    Add the spices with the tomato pure, cook for a further two mins right up until fragrant, then include the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for five mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.