Recipes

Make This Homemade Butter Chicken In Under 30 Minutes

Making your own takeaway style curries is so easy and doesn’t take much time at all.

Why not make this butter chicken recipe in bulk to freeze, so that calling for takeaway after a busy day never needs to be an option.

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Join thousands of women losing weight in a healthy way on the 28 Day Weight Loss Challenge, with meals such as burgers, enchiladas and lasagne!

Butter-Chicken

Print Recipe
Homemade Butter Chicken
Butter-Chicken
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 360 grams chicken breast fillets
  • 1 tbsp extra virgin olive oil
  • 2 tsp garam masala
  • 2 tsp sweet paprika
  • 2 tsp fresh ginger grated
  • 2 cups mushrooms quartered
  • 2 small sweet potato peeled and diced
  • 2/3 cup water
  • 400 mls tomato passata
  • 1 tbsp rice malt syrup
  • 1 cup reduced-fat Greek natural yoghurt
  • 4 cups baby spinach
  • 1/2 lemon
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 360 grams chicken breast fillets
  • 1 tbsp extra virgin olive oil
  • 2 tsp garam masala
  • 2 tsp sweet paprika
  • 2 tsp fresh ginger grated
  • 2 cups mushrooms quartered
  • 2 small sweet potato peeled and diced
  • 2/3 cup water
  • 400 mls tomato passata
  • 1 tbsp rice malt syrup
  • 1 cup reduced-fat Greek natural yoghurt
  • 4 cups baby spinach
  • 1/2 lemon
Butter-Chicken
Instructions
  1. Cube chicken breast. Heat pan over medium heat and add oil. Add the sweet potato and stir fry for 10-15 minutes.
  2. Add garam masala, sweet paprika and ginger and stir to coat potato.
  3. Add chicken breast and mushrooms and stir again.
  4. Reduce heat to low, add passata, water and rice malt syrup and simmer for 7-8 minutes until the chicken is cooked and sweet potato is tender.
  5. Remove from heat, cool slightly and stir through yoghurt.
  6. Serve with baby spinach and a wedge of lemon.
Recipe Notes

330 calories per serve

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