As I am sure by now, if you regularly visit my recipe blog, you will see I like a curry. Of course my favourites may not necessarily be the most health conscious choice whilst dieting! However do give this gorgeously smooth butter Chicken curry a whirl sometime.
This is a meal I made a while back and had not got around to publishing yet, but I am so keen to share it with you, as it is absolutely delicious. As with all recipes I produce for you; it is important to me to cook, photograph the dish and taste before I share. If I don’t like the look or taste of a dish, it will never appear on here.
Indian Butter Chicken is a very easy to eat mild curry but with a creamy butter sauce. You will need to let the chicken marinade in a spicy yoghurt sauce, for at least an hour but overnight preferably.
To make this recipe healthier, you can do so by adding fat free plain greek yoghurt instead of double cream, but just be sure not to heat it up too quickly as it may curdle. You could cut down on the olive oil and butter, but of course this is the essence of the dish so the result will be marred. I may try it some time and let you know the results.
For a slightly more euthentic taste, add fenu greek in place of the teaspoon of dijon mustard; however I find fenu greek loses it’s flavour quicker than I can use it, hence the replacement element of mustard.
I serve with boiled basmati rice and spinach. For a lower carb meal (the curry is only 9 net carbs portion), you could serve with cauliflower rice.
Butter Chicken Curry
A mild creamy, buttery flavoured curry recipe
- 1 kg Diced skinless chicken meat breast or thighs
- 3 tbsp Plain greek yoghurt
- 1 tsp Garam Masala, Turmeric, Ginger paste and salt
- 1/2 tsp Cumin, Coriander and Mild chilli powder
- 2 cloves Chopped or minced garlic
- 30 gm Butter
- 1 tbsp Olive oil
- 1 medium Finely chopped white onion
- 1 inch Grated fresh ginger
- 3 cloves garlic
- 1 tsp Ground coriander
- 1 1/2 teaspoons Cumin and Garam masala
- 400 gm Tinned chopped tomatoes
- 1 tsp Red chilli powder
- 1 tsp salt
- 1 tbsp White sugar
- 200 ml Double cream
- 1 tsp Dijon mustard
In a large bowl place all the marinade ingredients and stir to fully coat the chicken. Cover and place in the fridge for at least 1 hour or preferably overnight.
In a large saucepan heat the butter and oil and once hot, cook the chicken cubes in batches. Do not cook too much at once, maybe in 4 batches; cook for about 3 minutes on each side and browned. Leave to one side until sauce is finished. Do not clean the saucepan.
Add a small amount of water (2 tablespoons) or oil into the saucepan and add the onions. Mix in the residue from the chicken and add the lid and sweat the onions without colouring for about 5 minutes.
Add the ginger and garlic and cook for 2 minutes, then add the coriander, cumin and garam masala.Cook for 30 seconds, stirring constantly.
Stir in the tomatoes, chilli powder and salt and bring to the boil. Simmer for 10 minutes.
Blend the ingredients with hand blender or food processor until smooth. Add the cream, dijon mustard and sugar and blend into the sauce.
Return the sauce to a saucepan and add the chicken to the smooth sauce. Cook for 10 minutes for the chicken to absorb flavours and to complete cooking.
Serve with simply boiled Basmati Rice.
Nutrients per portion as per recipe
Calories 527, Fat 28g, Net carbs 9g, Protein 55g