INDIAN BUTTER CHICKEN

6 SmartPoints per serving

Serves 4

● 130g 0 per cent fat natural Greek yoghurt ● 2 tsp garam masala ● 1 tsp ground cumin ● 13tsp ground turmeric ● Juice of ½ lemon ● 650g skinless chicken breast fillets, diced ● 30g low-fat spread ● 1 large onion, finely sliced ● 1 tbsp grated fresh ginger ● 3 garlic cloves, crushed ● 400g tin chopped tomatoes ● 2 tbsp tomato puree ● ¼ tsp chilli powder ● 2 tsp vegetable oil ● Handful fresh coriander leaves, roughly chopped, plus extra to serve ● 4 mini naan breads, warmed to pack instructions, to serve COMBINE half of the yoghurt, 1 tsp of the garam masala and all of the cumin, turmeric and lemon juice in a large shallow bowl. Add the chicken and turn to coat. Cover and marinate in the fridge for 30 minutes. Meanwhile, melt the low-fat spread in a large pan set over a low heat. Add the onion and cook for 15 minutes until slightly caramelised. Add the ginger and garlic and cook for a further minute, then stir through the tomatoes, tomato puree, remaining garam masala and the chilli powder. Add 300 ml water and simmer for 20 minutes until thickened. Heat the oil in a large pan set over a medium heat. Add the marinated chicken and fry for 5-6 minutes until browned; you may need to do this in batches. Transfer the chicken to the pan with the curry sauce, cover and summer for 10 minutes. Stir through the remaining yoghurt and the coriander. Scatter over the extra coriander leaves and serve the butter chicken with the warmed mini naan breads on the side.