Butter chicken

Butter chicken is one of the most popular Indian curries in the west, largely because it tastes so good. This particular dish combines fresh ingredients and nutritious meat in the form of chicken together with some classic Indian spices such as garam masala. It requires a large slow cooker: 4–5 litres (4–5 US liquid quarts), but in fact does not take a great deal of cooking time – only 4 hours.

Whilst there are some vegetables in this recipe, you can add some further vegetables as a side dish such as steamed asparagus or green beans. Alternatively serve with a cucumber riata (Greet style yoghurt and finely chopped cucumber).

If you are aiming for weight loss then do not add any further carbohydrate but if you are aiming for weight maintenance it would be acceptable to serve with half a naan bread or a couple of papadums.
Ingredients Method
Ingredients
12
chicken thigh cutlets, skin removed
1
medium brown onion, finely chopped
4
cloves of garlic, crushed
5
centimetres
fresh ginger, grated
2
tablespoons
lemon juice
1
tablespoon
chilli powder
2
teaspoons
garam masala
1
teaspoon
ground coriander
1
teaspoon
ground cumin
1
teaspoon
sweet paprika
1
cinnamon stick
2
tablespoons
honey
300
grams
tomato puree
2
tablespoons
tomato paste
150
millilitres
chicken stock
50
grams
butter
200
grams
greek style yoghurt
100
millilitres
thickened cream
Method
1.Combine the chicken, lemon juice and chilli powder in a large bowl and allow to marinate for 30 – 60 minutes.
2.Stir in the yoghurt, ginger and half the garam masala into the chicken mixture.
3.In a large frying pan heat the butter and oil and cook the chicken in batches until browned all over.
4.Transfer the chicken to a slow cooker.
5.In the same frying pan add the garlic and onion and cook, stirring until the onion softens.
6.Add the remaining garam masala and ground spices and continue to cook, stirring until fragrant.
7.Remove from the heat and stir in the tomato paste, the tomato puree, stock, honey and cinnamon.
8.Transfer this mixture to the slow cooker.
9.Cook on low, covered for 4 hours.
10.When ready to serve stir in the cream and season with salt and pepper to taste.