Indian food is definitely a favourite in our house. Even if you’re not a fan, the most curry adverse amongst us usually love a butter chicken.
But if you’re watching your weight, the banquet at your local Indian can be less than ideal. Heavy sauces and the carb overload to mop all that creamy goodness up usually leaves us feeling heavy and exhausted.
Our version of chicken makhani, or butter chicken, will give you your creamy curry fix with a much lighter calorie load. We’ve also made it without packaged curry pastes or the refined vegetable oil your local takeaway likely uses.
We’ve adapted the recipe from one by Bill Granger (who we love for whole food cooking inspiration) from Easy. Don’t be freaked out by making your own curry paste: it’s really easy and very very delicious.
Ingredients to serve 4
- 2 tablespoons extra virgin olive oil
- 1 onion, peeled, diced
- 1 clove garlic, crushed
- 2cm piece of ginger, peeled, grated
- 1/2 tablespoon cumin
- 1 tablespoon garam masala
- 1 teaspoon paprika
- 2 tablespoons tomato paste
- 1 x 400g can diced tomatoes
- 600g chicken thighs, cubed
- 1/2 cup cashew nuts
- 1/3 cup greek yoghurt
- Coriander leves and lemon to serve
- Combine garlic, ginger, garam masala, cumin, paprika and tomato paste to make your curry paste. (That was easy, wasn’t it?)
- Heat olive oil in a large pan over medium heat. Add onion and cook, stirring, for five minutes or until onion has softened.
- Increase heat and add curry paste, cooking for about a minute or until fragrant. Add chicken and stir to coat. book for a minute.
- Add tomatoes and chicken stock and bring to a boil. Then reduce heat and simmer away for about 20 minutes.
- Meanwhile, whizz cashew nuts in a food processor. Stir through curry.
- Remove from heat then stir through greek yoghurt. Serve with coriander leaves and lemon, and brown rice or quinoa if you fancy.