Lunch
Lighter Butter Chicken
4 servings · 40 minutes
445calories
44 gprotein
41 gcarbs
11 gfat
Per serving
Ingredients
For 4 servings
- 600 g chicken breast
- 150 g Greek yogurt, 0% (for the marinade)
- 20 g lemon juice (half a lemon)
- 3 cloves garlic
- 10 g fresh ginger (2 cm)
- 10 g butter
- 100 g onion (1 medium)
- 400 g passata
- 60 g cream (30%)
- 400 g cooked basmati rice (approx. 140 g dry)
- 2 teaspoons garam masala (Indian spice blend), 1 teaspoon turmeric, 1 teaspoon paprika, salt, fresh cilantro or parsley
Instructions
- Cut the chicken breast into bite-sized cubes. Mix together the yogurt with the lemon juice, half of the garam masala, turmeric, paprika, a teaspoon of salt and a clove of grated garlic, and coat the meat in it. 20 minutes is enough, but a night in the fridge is even better: the yogurt will tenderize the meat.
- Set the rice to cook. Meanwhile, melt the butter in a large pan and fry the finely chopped onion for 5 minutes until translucent and slightly golden.
- Add the remaining garlic, grated ginger and remaining garam masala, and stir for 1 minute until fragrant.
- Pour in the passata and simmer on medium heat for 10 minutes until it thickens. If you have an immersion blender, purée it smooth, this way it will be as silky as in a restaurant.
- Meanwhile, shake off the excess marinade from the chicken and fry it in a non-stick pan over high heat for 5–6 minutes until all sides are browned. It doesn't matter if it's not fully cooked, it will finish cooking in the sauce.
- Put the chicken in the sauce, stir in the cream and cook on low heat for another 8 minutes until the center of the thickest cube is no longer pink. This amount of cream is enough, the flavor comes from the butter and spices anyway.
- Season to taste with salt and serve with rice, fresh cilantro or parsley.
Also in the app
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