Lighter Butter Chicken

Ingredients

• Chicken
• 900 gboneless skinless chicken breast, cubed
• 150 gplain 0% Greek yogurt
• 3 tsplemon juice
• 2cloves garlic, grated
• 1¼ tbspfresh ginger, grated, grated
• 1¾ tspsmoked paprika
• 1 tspground cumin
• ½ tspsalt
• Sauce
• 2 tbspbutter
• 1medium onion, finely diced
• 3cloves garlic, grated
• 1¾ tbspfresh ginger, grated, grated
• 1¾ tbspcurry powder
• ¾ tspground turmeric
• 2¾ tbsptomato paste
• ½can (796 ml) crushed tomatoes
• 80 ml35% whipping cream
• 100 gplain 0% Greek yogurt
• ½ tspsalt
• 8 gfresh cilantro
• To serve
• 300 gdry long-grain white or basmati rice, dry basmati

Method

1. Cut the chicken into 3 cm (1 1/4 inch) cubes. Mix with the 150 g of Greek yogurt, lemon juice, garlic, ginger, smoked paprika, cumin and salt. Cover and marinate in the fridge for at least 30 minutes, or up to 24 hours.

2. Rinse the basmati rice and cook it in 600 ml (2 1/2 cups) of water: bring to a boil over high heat, cover, simmer on low for 15 minutes and rest 5 minutes.

   20 min timer

3. Heat a large non-stick skillet over medium-high heat. Shake excess marinade off the chicken.

4. Sear the chicken in two batches, in a single layer, for about 5 minutes per batch, turning once, until charred in spots. It does not need to be cooked through yet; it finishes in the sauce. Set aside on a plate.

   10 min timer

5. Lower the heat to medium and melt the butter in the same pan. Add the onion and cook, stirring, until soft and golden, about 6 minutes. Add the garlic, ginger, curry powder, turmeric and tomato paste and stir for 2 minutes until the paste darkens.

   8 min timer

6. Add the crushed tomatoes and simmer over medium-low heat for 10 minutes, stirring now and then. For a restaurant-smooth sauce, blend it with a stick blender.

   10 min timer

7. Stir in the cream and the 100 g of Greek yogurt off the heat so the yogurt does not split, then return to low heat. Add the chicken and any juices and simmer gently for 5 minutes, until the chicken reaches 74°C (165°F) inside.

   5 min timer

8. Season with salt, scatter with cilantro and serve over the basmati rice.

Storing and reheating

Keeps 4 days or 3 months frozen.