Butter Chicken

09/03/2021
Category, , , ,
Yields18 Servings

Classification

NSW:   EVERYDAY  ACT: GREEN

Ingredients

 2 tsp garlic, minced
 1 ½ tbsp ground cumin
 1 ½ tbsp ground coriander
 2 tsp garam masala
 1 kg chicken breast, diced
 2 onions, diced
 2 tbsp canola oil
 1 cup reduced-fat Greek yoghurt
 800 g tomato puree or passata
 1 cup water
 1 red capsicum, diced
 4 zucchinis, roughly chopped
 1 head of broccoli, cut into florets

Method

1

In a large bowl, add the garlic, cumin, coriander, garam masala and mix well. Add the chicken and coat well. If time allows, sit in the fridge for 1 hour.

2

In a large saucepan on high heat, add canola oil fry off the chicken mix and onions for 3 minutes or until the spices start to go brown.

3

Add the Greek yoghurt, tomato puree and water and bring to the boil, simmering for 10-15 minutes, stirring occasionally.

4

Add the chopped capsicum, zucchini and broccoli and simmer for a further 5 minutes until the vegetables are tender and mixture has slightly thickened.

5

Serve with rice.

Variations

  • You can add any other vegetables of your choice to the mix.
  • For a hot curry, add 1 teaspoon of chilli powder or flakes with the spice mix at step 1.

Tips

  • You can make a large batch of the curry powder mix in advance. Just remember to stir it well and, when you’re ready to make the next batch, add 4 tablespoons to each recipe.
Nutrition Facts

Serving Size 180g

Servings 18

Amount Per Serving
Calories 116
% Daily Value *
Total Fat 3.7g6%
Saturated Fat 0.9g5%
Sodium 61mg3%
Total Carbohydrate 5.7g2%
Sugars 4.8g
Protein 13.5g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 2 tsp garlic, minced
 1 ½ tbsp ground cumin
 1 ½ tbsp ground coriander
 2 tsp garam masala
 1 kg chicken breast, diced
 2 onions, diced
 2 tbsp canola oil
 1 cup reduced-fat Greek yoghurt
 800 g tomato puree or passata
 1 cup water
 1 red capsicum, diced
 4 zucchinis, roughly chopped
 1 head of broccoli, cut into florets

Directions

1

In a large bowl, add the garlic, cumin, coriander, garam masala and mix well. Add the chicken and coat well. If time allows, sit in the fridge for 1 hour.

2

In a large saucepan on high heat, add canola oil fry off the chicken mix and onions for 3 minutes or until the spices start to go brown.

3

Add the Greek yoghurt, tomato puree and water and bring to the boil, simmering for 10-15 minutes, stirring occasionally.

4

Add the chopped capsicum, zucchini and broccoli and simmer for a further 5 minutes until the vegetables are tender and mixture has slightly thickened.

5

Serve with rice.

Butter Chicken
IngredientsDirections