Weigh-Less

Weigh-Less Butter Chicken

Serves 6
1 Serve = 1½ Veg + 1½ Protein + 2 Fat

Best Choice Recipe

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  Prep: 15 minutes | Cook: 40 minutes

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Ingredients

• 125ml (½ cup) fat-free plain yoghurt
• 5ml (1 tsp) turmeric
• 15ml (1 tbsp) lemon juice
• 5ml (1 tsp) garam masala
• 5ml (1 tsp) chilli powder
• 5ml (1 tsp) cumin
• 30ml (2 tbsp) grated ginger
• 5ml (1 tsp) crushed garlic
• 1kg chicken breast, cubed
• 100g cashew nuts
• 60g (4 tbsp) extra lite low-fat spread
• 15ml (3 tsp) olive oil
• ½ tsp ground cardamom
• 1 bay leaf
• 1 cinnamon stick
• 5ml (1 tsp) paprika
• 150ml stock
• 250ml (1 cup) low-fat Greek yoghurt
• 450g tomato puree

Instructions

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

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

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

04. Reduce heat and add the chicken with marinade, paprika, tomato puree, crushed cashews and stock. Simmer on low heat for 35 minutes, stirring occasionally.

05. Stir in the Greek yoghurt and heat gently, being careful not to boil. Remove bay leaf and cinnamon stick, garnish with remaining cashews and serve.