Cheaper (and healthier) homemade versions of takeaways
These homemade versions of our favourite takeaways are simple to make – plus they’re healthier and cheaper
Butter chicken
The chicken can be marinated the day before so you can get ahead. Any leftovers keep well and can be reheated.
SERVES 4 PREP 15 mins plus at least 1 hr marinating COOK 35 mins EASY
500g boneless and skinless chicken thighs
For the marinade
1 lemon, juiced
2 tsp each ground cumin and paprika
1!2 tsp hot chilli powder 200g natural yogurt
For the curry
2 tbsp vegetable oil
1 large onion, chopped
3 garlic cloves, crushed
1 green chilli, deseeded and "inely chopped (optional) thumb-sized piece ginger, grated 1 tsp garam masala
2 tsp ground fenugreek
3 tbsp tomato purée 300ml chicken stock
50g "laked almonds, toasted To serve (optional) cooked basmati rice naan bread mango chutney or lime pickle fresh coriander lime wedges
1 In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.
2 In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.
3 Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.
GOODTOKNOW healthy • 1 of 5-a-day
PER SERVING 367 kcals • fat 18g • saturates 3g • carbs 12g • sugars 10g • "ibre 3g • protein 37g • salt 0.6g