butter chicken recipes

 Try this healthier take on the North Indian classic butter chicken instead of the takeout version.

Ingredients:

1. 2 tsp macadamia oil
2. 500g chicken thigh fillets, excess fat trimmed, cut into 3cm pieces
3. 1 large brown onion, finely chopped
4. 1 tbsp butter chicken curry paste
5. 2 tsp finely grated fresh ginger
6. 1 tsp ground cumin
7. 1 tsp garam masala
8. 2 large carrots, peeled, sliced
9. 250ml (1 cup) tomato passata
10. 400g can no-added-salt chickpeas, rinsed, drained
11. 1 bunch broccolini, trimmed, cut into 3cm lengths
12. 70g (1/4 cup) natural yoghurt
13. 2 (38g each) roti, halved, warmed, to serve

Instructions:

Step:No:01

In a large saucepan, heat half the oil over medium heat. Stir-fry the chicken for 3 minutes, or until browned. Move to a platter.

Step:No:02

Fill the pan with the remaining oil. Add onion and simmer for 5 minutes or until softened, stirring occasionally. Cook, stirring, for two to three minutes, or until fragrant, after adding the curry paste, ginger, cumin, and garam masala. Cook the carrots for one minute, stirring them thoroughly.

Step:No:03

Stir the passata in and simmer for two minutes. Stir in 250ml (1 cup) water and chickpeas. Put the chicken back in the pan. Heat till boiling. Switch to medium-low heat. Simmer for 20 to 25 minutes, or until the sauce has thickened and the carrots are soft, partially covered. When the broccolini is cooked, add it and boil it, covered, for three to four minutes. Take off the heat. Drizzle some yogurt over top. Accompany the roti.

more details for recipes:https://www.taste.com.au/recipes/healthy-butter-chicken-recipe/87ryfxza?r=dinner/o779g0jz