The Northern Express Herald

Light butter chicken

for 4 people

Styling by Jo Elwin, Photography by Tamara West

Bite
By Bill Granger

Yoghurt ensures this version of butter chicken is a little lighter on our arteries; not that the kids care, they love it anyway. Recipe courtesy of Bill Granger from his book Easy, published by HarperCollins Publishers.

Ingredients

1Onion
2 TbspOil, (light flavoured)
2 TbspTandoori paste
750Boneless chicken thighs, skinless (Main)
400 gChopped tomatoes
125 mlChicken stock
100 gCashew nuts
125 gGreek yoghurt, Thick (Main)
1 TbspLemon juice
1 TbspBrown sugar
1 handfulFresh coriander, roughly chopped
1 to serveLime, wedges

Directions

  1. Heat the oil in a large wok or frying pan over medium to high heat.
  2. Add the onion and cook, stirring occasionally, for 6-8 minutes, or until golden and softened. Add the curry paste and cook for a further 1-2minutes, stirring, until fragrant
  3. Cut the chicken into 2cm chunks add and cook, stirring to coat, for 2-3 minutes. Add the tomatoes and stock and stir to combine.
  4. Bring to a simmer, reduce heat to low and cook gently for 15 minutes, or until the chicken is cooked through.
  5. Meanwhile, blitz the cashew nuts in a food processor until finely ground. Add to the chicken and simmer gently for a further 5 minutes, or until the sauce has thickened.
  6. Remove from the heat and stir through the yoghurt, lemon juice and sugar.
  7. Serve the curry with steamed rice, coriander and a squeeze of lime juice.