Weigh-Less Butter Chicken

Serves 6
1 Serve = 1½ Veg + 1½ Protein + 2 Fat
Best Choice Recipe


Combine the plain yoghurt with the lemon juice, turmeric, chilli, masala, ginger and garlic. Add the cubed chicken and leave to marinate in fridge overnight.


Place half the cashew nuts in a food processor and blitz until finely ground, alternatively place in a resealable bag and crush with a rolling pin.


Heat the low-fat spread and oil in a large pan. Add the cardamom, onions, bay leaf and cinnamon stick and cook for a few minutes.


Reduce heat and add the chicken and the marinade, paprika, tomato puree, crushed cashew nuts, and stock. Leave to simmer for 35 minutes on a low heat.


Stir in Greek yoghurt and heat being careful not to boil. Place in serving bowl, garnish with remaining cashew nuts and serve. You can remove the cinnamon stick and bay leaf before serving


Prep 15 minutes
Cook 40 Minutes