Butter Chicken
Ingredients: The ingredient amounts are for four portions.
- Chicken Breast 4 (125g or 4.4oz per breast)
- Basmati Rice 60g or 2.1oz, dry per portion
- Single Light Cream 100ml or 3.3fl oz
- Greek Yoghurt 100g or 3.5oz, 0% fat
- Fresh Ginger 1 tsp
- Cayenne Pepper 1 tsp
- Turmeric ½ tsp
- Cinnamon ½ tsp
- Ground Coriander ½ tsp
- Tomato Puree 75g or 2.6oz
- Garlic 1 clove
- Butter 1 tsp, reduced fat
- Ground Cumin 1 tsp
Instructions:
In a large bowl, combine the diced chicken with Greek yogurt, garlic, and all the
spices. Mix well to coat. You can cook it immediately or let it marinate in the fridge
for up to 1 hour for deeper flavour.
Heat a non-stick pan over medium heat. Add the marinated chicken and cook for
8–10 minutes, stirring occasionally, until fully cooked and lightly browned.
While the chicken is cooking, prepare your rice. You can use a rice cooker,
stovetop, or microwave method—whatever you prefer. Cook 60g dry rice per
person (total: 240g for 4 servings).
In a small bowl, loosen the tomato paste with a splash of water to create a
pourable sauce. Add it to the pan with the cooked chicken, along with the cooking
cream and butter. Stir everything together and simmer for another 5 minutes until
the sauce is smooth and slightly thickened.
Plate the chicken over your cooked rice and spoon over the sauce. Garnish with
fresh coriander or chili flakes if desired.
