Butter Chicken

Name: Butter Chicken
Ingredients: 1 lb chicken thighs, trimmed, quartered; 3 tbsp butter chicken curry paste; 3/4 cup low-fat plain yogurt; 2 tsp garam masala; 2 cloves garlic, minced; 2 tsp vegetable oil; 1 cup tomato puree; 1/4 cup heavy cream; 3 tbsp fresh cilantro, chopped; 10.5 oz green beans, trimmed, halved; 2 tbsp sliced almonds; 4 slices sourdough bread, to serve

12 ingredients

4 steps

Ingredients

1 lb chicken thighs, trimmed, quartered
3 tbsp butter chicken curry paste
3/4 cup low-fat plain yogurt
2 tsp garam masala
2 cloves garlic, minced
2 tsp vegetable oil
1 cup tomato puree
1/4 cup heavy cream
3 tbsp fresh cilantro, chopped
10.5 oz green beans, trimmed, halved
2 tbsp sliced almonds
4 slices sourdough bread, to serve

Directions

1

Combine chicken, curry paste, yogurt, garam masala and 1 clove garlic. Cover and chill for 10 mins to marinate.
2

Heat 1 tsp oil over medium-high heat. Add chicken mixture and cook for 5 mins. Add tomato puree. Season. Bring to a boil, reduce heat and simmer, covered, for 20 mins, or until chicken is cooked through. Add cream and cook for 2 mins. Remove from heat. Add chopped cilantro.
3

Meanwhile, cook beans in boiling salted water for 3 mins, or until just tender. Drain. Heat remaining oil, add remaining garlic and cook for 30 seconds, or until fragrant. Add beans and toss to combine. Season.
4

Distribute butter chicken and beans between serving bowls. Sprinkle with almonds. Serve with bread.