Easy butter chicken

Serves: 6
Time to make: 2 hrs 40 mins , plus 3 hrs marinating

Total cost: $ 32.88 / $ 5.48 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

6 (1kg bone in) skinless chicken thigh cutlets
2 tablespoons tandoori paste
1 tablespoon olive oil
1 large onion, finely chopped
3 cloves garlic, crushed
1 teaspoon garam masala
1 teaspoon cumin
1 teaspoon coriandercilantroX
1 teaspoon paprika
2 tablespoons no-added-salt tomato paste
410g can tomato purée
1 cup reduced-salt chicken stock
2 tablespoons honey
1 cinnamon stick
1/2 cup low-fat plain yoghurt
1 cup trimmed snow peas or frozen peas
1 cup sliced green beans
2 bunches trimmed Asian greens, cut in 8cm lengths
3 cups steamed basmati rice, to serve

Nutrition Info

Kilojoules 1670kJ
Calories 399cal
Protein 34g
Total fat 10g
Saturated fat 3g
Carbohydrates 40g
Sugars 15g
Dietary fibre 5g
Sodium 520mg
Calcium 140mg
Iron 3.5mg

Instructions

In a large bowl combine chicken and tandoori paste. Cover and refrigerate for 3 hours.
Preheat oven to 160°C. In a large flameproof casserole dish heat oil over medium-high heat. Add chicken and cook, turning, for 4–5 minutes, or until browned. Remove from dish and set aside.
Add onion and garlic to dish. Cook, stirring, until onion softens. Add spices and cook, stirring, for 1 minute, or until fragrant. Stir in tomato paste, tomato purée, stock, honey and cinnamon. Bring to the boil.
Return reserved chicken to dish. Cover then bake for 1 1/4 hours. Uncover dish and bake for a further 30 minutes, or until chicken falls off the bone and sauce thickens. Stir in yoghurt.
Meanwhile, in a saucepan of boiling water blanch green veges until just tender. Drain. Serve with chicken and rice.

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