Butter Chicken

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

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.

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.

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

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

Serve with rice.

Nutrition Facts

Serving Size 180g

Servings 0

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.

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Butter Chicken