Easy butter chicken

 Fancy a healthy version of your favourite Friday night curry? Try our easy butter chicken – the meat can be marinaded the day before so you can get ahead on your prep.

Ingredients

    500g skinless boneless chicken thighs

For the marinade

    1/2-1 lemon, (to taste) juiced

    2 tsp ground cumin

    2 tsp paprika

    1-2 tsp hot chilli powder

    200g natural yogurt

For the curry

    2 tbsp vegetable oil

    1 large onion, chopped

    3 garlic cloves, crushed

    1 green chilli, deseeded and finely chopped (optional)

    thumb-sized piece ginger, grated

    1 tsp garam masala

    2 tsp ground fenugreek

    3 tbsp tomato purée

    300ml chicken stock

    50g flaked almonds, toasted

To serve (optional)

    cooked basmati rice

    naan bread

    mango chutney or lime pickle

    fresh coriander

    lime wedges

Method

    STEP 1

    In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.

    STEP 2

    In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.

    STEP 3

    Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.

By Jennifer Joyce