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Ingredients:
For The Chicken:
- 1 tsp lemon juice
- 3 tsp Medium Curry Powder
- 3 tbsp light olive oil
- 100g low fat Greek yoghurt
- 450g chicken, cubed
- 25g butter, melted
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For the Masala Sauce:
- 1 tbsp oil
- 1 onion chopped
- 1 tbsp Medium Curry Powder
- 400 g tin chopped tomatoes
- 200 ml crème fraiche
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Method
- 1. Combine lemon juice, Medium Curry Spices & oil with yoghurt then add chicken & mix
- 2. Cover & leave to marinade in the fridge for at least 30mins.
- 3. Remove from fridge for 15mins prior to cooking
- 4. Heat grill to medium, thread chicken onto skewers & grill for 4mins on each side.
- 5. Mix left-over marinade with melted butter & brush chicken with the mixture
- 6. Grill for a further 3-4mins on each side or until chicken is charred & cooked.
- 7. To make the masala sauce heat onion & fry onion for 8-10mins until soft
- 8. Add the spices & cook for a further minute.
- 9. Add the chopped tomatoes & crème fraiche, stir through & cover. Simmer for 10mins
- 10. Stir in the cooked chicken & heat for a further 5mins.
- 11. Serve with rice & naan bread or onion bhaji & Bombay potatoes if you like all the sides like me.