Easy butter chicken

Fancy a healthy version of your favourite Friday night chicken curry? The chicken can be marinaded the day before so you can get ahead on your prep

Ingredients

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 purée

300ml chicken stock

50g flaked almonds, toasted

To serve (optional)

cooked basmati rice

naan bread

mango chutney or lime pickle

fresh coriander

lime wedges

Method

STEP 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.

STEP 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.

STEP 3

Add the spices with the tomato purée, 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.