Chef Ray – Butter Chicken

Full of flavour and tenderness, the meat will fall off the bone. This meal is so delicious your family will be coming back for seconds.

Print Recipe

Butter Chicken

Full of flavour and tenderness, the meat will fall off the bone. This meal is so delicious your family will be coming back for seconds.

Prep Time25 minutes mins

Cook Time2 hours hrs 40 minutes mins

Total Time3 hours hrs 5 minutes mins

Course: Main Course

Keyword: Butter Chicken, Healthy Cooking, Healthy Eating, Healthy Food, Healthy Food Guide, Healthy Meal, Healthy Recipe, HFG

Servings: 6

Calories: 399kcal

Ingredients

• 6 skinless chicken thigh cutlets (1kg, bone in)
• 2 Tbsps. tandoori paste
• 1 Tbsp. olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, crushed
• 1 tsp garam masala
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp paprika
• 2 Tbsps. no-added-salt tomato paste
• 410 g can tomato purée
• 1 cup reduced-salt chicken stock
• 2 Tbsps. honey
• 1 cinnamon stick
• ½ cup low-fat Greek-style yoghurt
• 1 cup trimmed snow peas or frozen peas
• 1 cup sliced green beans
• 2 bunches trimmed Asian greens, cut into 8cm lengths
• 3 cups steamed basmati rice, to serve

Instructions

• In a large bowl, combine chicken with tandoori paste. Cover and refrigerate for 3 hours.
• Preheat oven to 160℃/320°F. In a large flameproof casserole dish, heat oil over medium-high heat. Add chicken and cook, turning, for 4-5 minutes, or until browned. Remove from dish and set aside.
• Add onion and garlic to the dish. Stir until the onion softens. Add spices and cook, stirring, for 1 minute, or until fragrant. Stir in tomato paste, tomato purée, stock, honey and cinnamon. Bring to the boil.
• Return reserved chicken dish. COver then bake for 1¼ hours. Uncover dish and bake for a further 3o minutes, oruntil chicken falls off the bone and sauce thickens. Stir in yoghurt.
• Meanwhile, in a saucepan of boiling water, blanch green veges until tender. Drain. Serve with chicken and rice.

Notes

Marchi, Liz; (June 2017) Slowly Does It In Healthy Food Guide

Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them by taking photos of the meal I produce for myself.

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