Easy butter chicken

Recipe by BBC Good Food

Fancy a healthy version of your favourite Friday night chicken curry? The chicken can be marinated the day before so you can get ahead on your prep

Ingredients

• 500 g skinless boneless chicken thighs
• 1 lemon, juiced
• 2 tsp ground cumin
• 2 tsp paprika
• 1 tsp hot chilli powder
• 200 g natural yogurt
• 2 tbsp vegetable oil
• 1 large onion (chopped)
• 3 garlic cloves (crushed)
• 1 green chilli, deseeded and finely chopped (optional)
• thumb-sized piece ginger (grated)
• 1 tsp Garam Masala
• 2 tsp ground fenugreek
• 3 tbsp tomato puree
• 300 ml chicken stock
• 50 g flaked almonds, toasted
• cooked basmati rice
• naan bread
• mango chutney or lime pickle
• fresh coriander
• lime wedges

Method

1. In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.
2. In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.
3. Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.

View the recipe instructions at BBC Good Food