Upgraded Butter Chicken

The dish is easy to make and can be adjusted to your spice preference. Cooking Tips: - To save time, you can marinate the chicken overnight in the fridge. - If you don't have an oven, you can also grill the chicken on a stovetop grill pan or skillet. - Be sure to blend the sauce until smooth to achieve a creamy consistency. Serving Suggestions: - Serve hot with rice or naan. - Garnish with chopped coriander and a squeeze of lime juice for extra flavor. - This dish is great for meal prep and can be stored in the fridge for up to 3 days.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl, combine the chicken, plain yogurt, minced garlic, lemon juice, minced ginger, garam masala, turmeric, ground cumin, red chilli powder, and salt. Mix well to coat the chicken evenly.

Step 2

Allow the chicken to marinate for 20 minutes.

Step 3

After the chicken has Marinated, grill it in the oven for 10 minutes in total, 5 minutes per side.

Step 4

Dice the onion, garlic, ginger, and tomatoes. Chop a handful of coriander and a birds eye chilli. Set it aside.

Step 5

Heat up some oil in a saucepan over medium heat. Add the onion, garlic, and ginger and sauté until golden.

Step 6

Add the ground cumin, garam masala, ground coriander, red chilli powder, and salt. Stir for a few seconds to release their flavors.

Step 7

Add the canned or fresh tomatoes and tomato purée. Let it cook for a few minutes until the tomatoes break down and the sauce thickens.

Step 8

Take off the heat and add a handful of chopped coriander. Use a blender or food processor to blend the sauce until smooth.

Step 9

Put the blended sauce back into the saucepan and add the yogurt, a pinch of sugar, and mango chutney. Stir to combine.

Step 10

Add the cooked marinated chicken to the sauce and cook until tender.

Step 11

Garnish with chopped coriander.

Step 12

Serve hot with rice or naan.