This version of Butter Chicken has the rich flavour and buttery goodness that makes
Butter Chicken a family favourite, but with yoghurt and coconut milk instead of cream
making it just a little healthier.
40g butter
2 tbsp vegetable oil
2 onions, finely chopped
1kg chicken thigh or breast fillets, skinless, chopped into cubes
3-4 cloves garlic, crushed
1 tbsp grated ginger
4 tbsp almond meal
3 tbsp Spice Fusion Tandoori Masala
100g tomato paste
1 cup tomato passata
1 cup Greek-style yoghurt
400g can Ayam brand coconut milk
Coriander leaves to garnish
In a large bowl, mix together chicken, garlic, ginger, almond meal, Tandoori Masala,
tomato paste, passata and yoghurt.
Heat butter and oil in a large saucepan and sauté the onion until translucent,
about 3 minutes.
Add chicken mixture and coconut milk; heat to boiling.
Turn down heat and simmer, lid off, for about 10-15 minutes or until chicken is cooked
through. Garnish with coriander leaves.
