Easy butter chicken
500g skinless boneless chicken thighs
FOR THE MARINADE
1 lemon, juiced
2 tsp ground cumin
2 tsp 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 finely chopped (optional) thumb-sized piece ginger, grated
1 tsp garam masala
2 tsp ground fenugreek 3 tbsp tomato puree 300ml chicken stock 50g flaked almonds, toasted
TO SERVE (OPTIONAL)
Cooked basmati rice Naan bread Mango chutney or lime pickle Fresh coriander Lime wedges
Fancy a healthy version of your favourite Friday night chicken curry? The chicken can be marinated the day before so you can get ahead on your prep
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 puree, 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.