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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|Prep Time||5 mins|
|Cook Time||20 mins|
- 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
- Cube chicken breast. Heat pan over medium heat and add oil. Add the sweet potato and stir fry for 10-15 minutes.
- Add garam masala, sweet paprika and ginger and stir to coat potato.
- Add chicken breast and mushrooms and stir again.
- 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.
- Remove from heat, cool slightly and stir through yoghurt.
- Serve with baby spinach and a wedge of lemon.
330 calories per serve
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