Butter Chicken

Butter Chicken

Blood Sugar: 3Servings: 4Preparation Time: 30minMeal Category: Dinner
Micronutrients:Vitamin ACalciumMagnesium

Macronutrients per 100g

Energy
159kcal
Sugar
2g
Fat
10g
Fiber
1g
Sat fat
3g
Protein
13g
Carbs
6g
Sodium
187mg

Ingredients

500g / 17.6oz skinless, boneless Chicken thighs, 150g / 5.3oz full-fat Greek-style yogurt, 1 Lemon, 1 tsp Ground cumin, 3 tsp Garam masala, 1 tsp Garlic granules, 2 tsp Smoked paprika, 20g / 0.7oz Unsalted butter, 1 tsp Garlic-infused olive oil, 1 finely diced Onion, 3 tbsp Tomato purée, 3 grated Garlic cloves, 1 peeled and grated Ginger, 1 low-salt Chicken stock cube, 100g / 3.5oz full-fat Greek-style yogurt or double cream

Preparation

1. Preheat the oven to 220°C (240°C/475°F/Gas 9). 2. Mix all marinade ingredients (500g skinless, boneless Chicken thighs, 150g full-fat Greek-style yogurt, juice of 1 Lemon, 1 tsp Ground cumin, 1 tsp Garam masala, 1 tsp Garlic granules, 2 tsp Smoked paprika). Cover and marinate in the fridge for up to 12 hours. 3. Place marinated Chicken on a lined baking tray and bake for 10-15 minutes until cooked. 4. Melt 20g Unsalted butter and 1 tsp Garlic-infused olive oil in a saucepan. Add 1 finely diced Onion and cook for 3-4 minutes. 5. Add 3 tbsp Tomato purée, 3 grated Garlic cloves, 1 grated thumb-sized piece of Ginger, and 2 tsp Garam masala. Cook for 2-3 minutes. 6. Dissolve 1 low-salt Chicken stock cube in 200ml (7fl oz) boiling water, add to the pan. Stir, then add 100g full-fat Greek-style yogurt or double cream. 7. Let sauce boil, then reduce heat and simmer for 5 minutes. 8. Add baked Chicken and any cooking juices to the sauce. Stir and serve with rice or flatbreads.

Micronutrients % of RDI

Iron
1% of RDI
Magnesium
21% of RDI
Vitamin C
7% of RDI
Omega 3
4% of RDI
Vitamin A
70% of RDI
Calcium
59% of RDI
Folate
11% of RDI

Good to know

Any leftovers will keep for 2 days in the fridge or up to 2 months in the freezer. For babies, cut larger pieces of chicken in half lengthways or blend to a smooth purée.

How to Prepare

1. Preheat the oven to 220°C (240°C/475°F/Gas 9). 2. Mix all marinade ingredients (500g skinless, boneless Chicken thighs, 150g full-fat Greek-style yogurt, juice of 1 Lemon, 1 tsp Ground cumin, 1 tsp Garam masala, 1 tsp Garlic granules, 2 tsp Smoked paprika). Cover and marinate in the fridge for up to 12 hours. 3. Place marinated Chicken on a lined baking tray and bake for 10-15 minutes until cooked. 4. Melt 20g Unsalted butter and 1 tsp Garlic-infused olive oil in a saucepan. Add 1 finely diced Onion and cook for 3-4 minutes. 5. Add 3 tbsp Tomato purée, 3 grated Garlic cloves, 1 grated thumb-sized piece of Ginger, and 2 tsp Garam masala. Cook for 2-3 minutes. 6. Dissolve 1 low-salt Chicken stock cube in 200ml (7fl oz) boiling water, add to the pan. Stir, then add 100g full-fat Greek-style yogurt or double cream. 7. Let sauce boil, then reduce heat and simmer for 5 minutes. 8. Add baked Chicken and any cooking juices to the sauce. Stir and serve with rice or flatbreads.

Good to Know

Any leftovers will keep for 2 days in the fridge or up to 2 months in the freezer. For babies, cut larger pieces of chicken in half lengthways or blend to a smooth purée.

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