I love Indian food, but sometimes you come away with a heavy feeling. When I saw this recipe for butter chicken, I looked mainly at the ingredients, they were all light and healthy. Then I looked at the method, and saw that it was prepared in a way that was different to how I had ever made this before - interesting! I did slightly alter the recipe (as usual) I hope it's for the better.
1/2 cup butter chicken curry paste (I used Pataks)
200g Greek style yoghurt
1.2 kg chicken thighs, fat removed, cut into 3cm pieces
1 tbs oil
1 large onion, cut in half, then into thin wedges
2 cloves crushed garlic
400g can diced tomatoes
120g baby spinach leaves
1/2 cup chopped coriander
Steamed basmati rice to serve
roasted cashews and coriander sprigs, to garnish
Combine the curry paste and yoghurt in a glass or ceramic bowl. Add the chicken, stir to combine. Cover with plastic wrap, and allow to marinate for at least 2 hours.
Heat the oil in a large deep saucepan over medium high heat. Add the onion and garlic, cook stirring for 5 minutes, or until the onion is soft. Add the tomatoes, cook for 2-3 minutes, or until the mixture comes to the boil.
Add the chicken and yoghurt mixture, stir until combined. Bring to the boil, then reduce the heat until just simmering. Simmer uncovered for 15-20 minutes, or until the chicken is cooked. Stir through the spinach and coriander.
Spoon the rice into bowls, top with the butter chicken, garnish with chopped coriander and cashews.
This is a really lovely mild curry that even the kids will like. To increase the intensity of the curry try adding a spoonful of hot mango chutney on top, and stirring through. Everyone is happy then!!!!