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Inspired living

Butter Chicken Recipe


Try our light and healthy Butter Chicken Recipe with steamed greens

Credit: Danielle Minnebo

This is a much lighter and healthier version than a takeaway butter chicken. It’s also a very easy and quick recipe so is perfect for a midweek meal. I like to serve this with basmati rice, yoghurt and some steamed greens.

Serves: 4

Ingredients

Method

  • 1 tbsp ghee
  • 2 onions, finely diced
  • 2 cloves garlic, crushed
  • 2 tsp garam masala
  • 2 tsp turmeric
  • 1 tsp cumin
  • 3 tsp smoked paprika or sweet paprika
  • ½ tsp ground chilli powder
  • 1 tsp salt
  • 680g tomato passata
  • 1 cup water
  • 3 tbsp cashew butter
  • 4 chicken thighs, cut into pieces
  • Cooked basmati rice, to serve
  • Yoghurt, to serve
  • Steamed greens, to serve
  1. In large saucepan, melt ghee over medium heat then add onion, garlic and salt (make sure onion is finely diced; otherwise you’ll get a chunky sauce). Cook onions and garlic on medium heat for about 5 mins or until softened.
  2. Add garam masala, turmeric, cumin, smoked paprika, chilli powder and salt and stir until combined. Continue to cook for 2 mins on medium heat, stirring all the time.
  3. Add tomato passata, water and cashew butter and stir until combined. Once sauce has come to boil, reduce heat to low and bring sauce to simmer.
  4. Add chopped chicken, cover and cook for further 30 mins. You will need to stir sauce occasionally to make sure it’s not sticking to bottom of pan.



 

Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.