This is probably my all time favourite Fakeaway I’ve ever come up with, it’s sooo good!
I do like a bit of kick to mine, so if you prefer yours milder substitute the chilli powder!!
For the butter chicken (makes 4 portions for 467 cals per portion):
For the chicken:
- 640g pack of chicken thighs- 3tbsp fat free yoghurt
- 1tsp each of cumin, chilli powder, tumeric and salt
- 2tsp of garam masala and garlic granules.
Method:
Dice the chicken thighs, and add to a bowl with all the other ingredients and leave to marinade for at least 30 mins.The sauce:
- 1 diced onion- 5tbsp fat free yoghurt
- 2tbsp elmea light double cream
- 400g chipped tomatoes
- 20g light butter
- 2tbsp tomato purée
- Chicken stock cube
- Lazy garlic and pinch of ginger
- 1tbsp of sugar
- 1tsp each of cumin, garam masala, salt and ground coriander.
- Pinch chilli powder
Method:
After the chicken has marinaded, heat some spray oil in pan and get it nice and hot, add chicken and cook for a couple mins on each side then set to one side.Then add your onion and butter, cook until onion is soft. Then add all spices and garlic stir for 30 seconds, then add your tomatoes/ purée/ stock and leave this for 15 mins until it’s thickened. I then blitz the sauce in a blender until it’s a nice and smooth.
Add back to the pan, stir in the cream, yoghurt and sweetener. Then add your chicken and leave to simmer for 10 mins until your ready to serve.
