A light version of the popular butter chicken with yoghurt. Treat yourself to a creamy curry that you can whip up in just under 30 minutes.
Light butter chicken
A light version of the popular butter chicken with yoghurt. Treat yourself with a creamy curry that you can whip up in just under 30 minutes.
Ingredients
- 450 grams chicken thigh fillet
For the marinade
- juice of 1 lime
- 1 tsp. cumin
- 1 tsp paprika
- 1 teaspoon of chili flakes
- 200 g drained Greek yoghurt
- For the curry sauce
- 2 tbsp olive oil
- 1 onion (finely chopped)
- 1 clove garlic (crushed)
- 1 hot pepper (finely chopped)
- 10 g fresh ginger (finely grated)
- 1 tsp garam masala
- 2 tablespoons tomato paste
- 300 ml chicken broth (hot)
- salt
- freshly ground pepper
To serve
- cooked basmati rice
- fresh coriander
- lime wedges
Instructions
- In a bowl, mix all the marinade ingredients. Season with salt and pepper. Cut the chicken into cubes and mix with the marinade. Cover the bowl with plastic wrap and refrigerate for 1 hour.
- In a large saucepan, heat the olive oil. Add the onion, garlic, pepper, ginger and a little salt and pepper. Sauté over medium heat for 10 minutes or until the ginger is tender.
- Add the garam masala and tomato paste, cook for another 2 minutes until fragrant. Then add the stock and the marinated chicken with half the marinade. Cook for 15 minutes, then add the remaining marinade left in the bowl. Simmer for 5 minutes. Remove from the heat. Serve with rice, chopped fresh coriander and lime wedges.
