Butter Chicken Curry

Prep: 20 mins (+ 30 mins marinating) | Cook: 25–30 mins

For the Chicken Marinade

  • 600g diced chicken thighs
  • 6 tbsp fat-free yoghurt
  • 2 tsp cumin
  • 2 tsp chilli powder
  • 2 tsp turmeric
  • 2 tsp salt
  • 4 tsp garam masala
  • 4 tsp garlic granules
Instructions:
Mix everything together and marinate chicken for at least 30 minutes.

For the Sauce

  • 2 onions, finely diced
  • 8 tbsp fat-free yoghurt
  • 4 tbsp light double cream
  • 400g chopped tomatoes
  • 40g light butter
  • 2 tbsp tomato purée
  • 4 garlic cloves, crushed
  • ½ tsp ground ginger (or 1 tsp fresh grated)
  • 2 tbsp sugar or sweetener
  • 2 tsp cumin
  • 2 tsp garam masala
  • 2 tsp ground coriander
  • 2 tsp salt
  • 1 chicken stock cube, crumbled (optional – for extra flavour)
  • Optional: splash of water if needed to loosen sauce

Method

 
1. Sear the chicken
Heat oil in a pan. Add marinated chicken and cook for 2–3 mins per side until golden. Set aside.
2. Make the sauce
In the same pan, melt the butter. Add onions and cook until soft (8–10 mins).
Add garlic, spices, and tomato purée. Stir for 1–2 mins.
Then add chopped tomatoes, crumbled stock cube (if using) , and simmer until thick
(about 10 mins).
3. Blend for smoothness
Use a hand blender or transfer to a food processor to blend the sauce until smooth.
4. Finish off
Return sauce to pan. Stir in yoghurt, cream, and sugar/sweetener.
Add cooked chicken and simmer for 10–12 mins until everything is hot and flavours are combined.
 
 
 
 
 
 
 
 

Quick Garlic Naan (Makes 4–6)

 
  • 200g plain flour
  • 80–120g 0% Greek yoghurt
  • 2 tsp baking powder
  • 1½ tsp salt
  • 1 tsp lazy garlic
  • 1 tbsp parsley (dried or fresh)
  • Optional: melted butter for brushing
 
Method:
  1. Mix dry ingredients + garlic and parsley.
  1. Gradually add yoghurt until dough forms.
  1. Knead lightly, divide into 4–6 balls, roll thin.
  1. Fry in dry pan, 1–2 mins per side.
  1. Brush with butter (optional).