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Everyone’s favourite Indian food has a lot of ingredients, but they’re mostly spices to give depth of flavour so don’t be deterred. Serves 6
1 Tbspcoconut oil
2 mediumonions, finely diced
3 large clovesgarlic, finely chopped
1 Tbspgrated ginger
1 Tbspmild curry powder
2 tspground cumin
2 tspground coriander
750 gchicken thighs
2 (400g) cansdiced tomatoes
2 Tbsptomato paste
1 Tbspgaram masala
1/2 cupGreek yoghurt
1 Tbspsugar substitute
Heat the oil in a large fry pan, add onion and garlic and cook, stirring frequently, until onion is translucent. Add the ginger, curry powder, cumin and coriander and cook for 1 min, stirring constantly.
Cut the tenderloins in half and stir them into the onion mixture over moderate heat until well coated. Place the contents of the pan into a slow cooker or crock pot, then stir in the tomatoes, evaporated milk, tomato paste and garam masala. Cover and cook on low for 6 – 8 hours.
Stir in the yoghurt and sugar substitute and cook on low for 15 minutes (any longer and the yoghurt may separate).
Serve with rice (if on plan) and steamed vegetables, or a tomato and cucumber salad.
Note: Sauce may be thickened by mixing 1 Tbsp cornflour with a little cold water to make a paste, then adding some of the sauce to the paste and mixing well. This can then be added to the Butter Chicken along with the tomato paste but before the garam masala.
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