Homemade Butter Chicken
Servings Prep Time
4serves 5mins
Cook Time
20mins
Servings Prep Time
4serves 5mins
Cook Time
20mins
Ingredients
  • 360grams chicken breast fillets
  • 1tbsp extra virgin olive oil
  • 2tsp garam masala
  • 2tsp sweet paprika
  • 2tsp fresh gingergrated
  • 2cups mushroomsquartered
  • 2 small sweet potatopeeled and diced
  • 2/3cup water
  • 400mls tomato passata
  • 1tbsp rice malt syrup
  • 1cup reduced-fat Greek natural yoghurt
  • 4cups baby spinach
  • 1/2 lemon
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

Print Recipe
Homemade Butter Chicken
Butter-Chicken
Votes: 4
Rating: 4
You:
Rate this recipe!
Course Main Meals
Cuisine Indian
Prep Time 5 mins
Cook Time 20 mins
Servings
serves
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
Course Main Meals
Cuisine Indian
Prep Time 5 mins
Cook Time 20 mins
Servings
serves
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
Votes: 4
Rating: 4
You:
Rate this recipe!
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