There's no doubt that Indian food is delicious. But a visit to an Indian restaurant can sometimes make you feel somewhat heavy, spending hours on the couch digesting.
That's exactly why we prepared this lighter version of the famous butter chicken. You'll get the full taste and energy from the meal, but you won't feel heavy.
Nutrition (1 serving)
- 547 kcal
- 77 g carbohydrates
- 7 g fats
- 44 g protein
Per 4 portions
- 450 g chicken breast
- 100 g plain yoghurt
- 2 cloves garlic
- 2 tbsp garam masala
- 2 ginger
- 1/2 lemon juice
- ghee
- 2 onions
- 5 cloves garlic
- 2 tbsp garam masala
- 1 tsp ginger powder
- 2 tsp sweet paprika
- 1 tsp chilli
- 400 g canned tomatoes
- 2 packets cottage cheese
- jasmine rice
- coriander
Instructions
-
Ideally, marinade the meat the day before to ensure the flavours mix. To prep the meat, mix all the marinade ingredients and mix in the chopped chicken. Leave it in the fridge.
-
Now let's make the sauce. First, get the meat out of the fridge some time before cooking to ensure it reaches room temperature.
-
Chop the garlic and onion finely. Heat the ghee in a saucepan or a deep pan. Once hot, cook the garlic and onion over medium heat until golden brown.
-
Once ready and tender, add all the seasoning and cook for another minute. Add the tomatoes and cottage cheese.
-
Take it off the heat and blend the sauce using a handheld mixer.
-
Place it back on the heat. When it starts to bubble, add the chicken. Cook for 5‑10 minutes, until the chicken is cooked.
-
Serve it with jasmine rice and chopped coriander, imagining you're in a proper curry house. Enjoy!
