This is a much lighter and healthier version than a takeaway butter chicken. It’s also a very easy and quick recipe so is perfect for a midweek meal. I like to serve this with basmati rice, yoghurt and some steamed greens.
Serves: 4
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Servings
Serves: 4
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp ghee
- 2 onions, finely diced
- 2 cloves garlic, crushed
- 2 tsp garam masala
- 2 tsp turmeric
- 1 tsp cumin
- 3 tsp smoked paprika or sweet paprika
- ½ tsp ground chilli powder
- 1 tsp salt
- 680g tomato passata
- 1 cup water
- 3 tbsp cashew butter
- 4 chicken thighs, cut into pieces
- Cooked basmati rice, to serve
- Yoghurt, to serve
- Steamed greens, to serve
Method
- In large saucepan, melt ghee over medium heat then add onion, garlic and salt (make sure onion is finely diced; otherwise you’ll get a chunky sauce). Cook onions and garlic on medium heat for about 5 mins or until softened.
- Add garam masala, turmeric, cumin, smoked paprika, chilli powder and salt and stir until combined. Continue to cook for 2 mins on medium heat, stirring all the time.
- Add tomato passata, water and cashew butter and stir until combined. Once sauce has come to boil, reduce heat to low and bring sauce to simmer.
- Add chopped chicken, cover and cook for further 30 mins. You will need to stir sauce occasionally to make sure it’s not sticking to bottom of pan.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
