Healthier-for-you butter chicken

Method

1. Lightly spray a large saucepan with oil and place over medium heat. Add the curry powder, garam masala, cumin, turmeric, cayenne pepper and cinnamon. Cook, stirring occasionally, for 3 minutes or until fragrant. 
2. Add the onion, garlic, ginger and ⅓ cup (80ml) water and cook, stirring occasionally, for 5 minutes or until the onion has softened.
3. Add the chicken and cook, stirring, for 5 minutes or until browned but not cooked through. 
4. Add the tomatoes, tomato paste, sugar and ⅔ cup (160ml) water. Bring to a simmer and stir occasionally for 30 minutes or until sauce has thickened.
5.  Remove from the heat and set aside to slightly cool. 
6. Stir through the yoghurt and coriander. Divide among bowls and sprinkle with extra coriander.

Serving tip

Serve with steamed basmati rice or naan bread.

Variations

Use chicken breast instead of chicken thighs.

Cooking tips

Allow the butter chicken to cool down before stirring through the yoghurt to ensure the sauce doesn’t split.

Money-saving tips

Use jarred minced garlic and ginger.

Storage tip

TO REFRIGERATE: Store butter chicken in a reusable container for up to 2 days. Reheat in the microwave until heated through to serve.

TO FREEZE: Store butter chicken, as above, for up to 3 months. Thaw in the refrigerator overnight and reheat as above to serve.

Nutrition tips

Serve with steamed greens on the side.