Healthier Veggie Loaded Butter Chicken Curry Recipes

EASY, HEALTHY BUTTER CHICKEN

Steps:

• Place the cut pieces of chicken in a bowl or tiptop plastic bag. Combine all of the marinate ingredients in a bowl and stir well. (It will be very thick.) Pour the marinate ingredients over the chicken and stir to coat all of the chicken. Let marinate for at least 30 minutes and up to 8 hours (see notes).
• Heat a large skillet over medium-high heat. Add canola oil.
• Add onion and cook for 2-3 minutes, until softened. Add garlic and cook for an additional minute.
• Add the marinated chicken (along with all of the marinade) to the pan. Sprinkle with brown sugar and cook for 2-3 minutes.
• Add the yogurt and water, reduce the heat to medium or medium-low, enough to maintain a steady simmer. Let cook for 8-10 minutes, until the chicken is cooked through and sauce is thickened.
• Season to taste with salt and pepper (it may not need any).
• Serve the chicken hot with extra sauce spooned over top.

BUTTER CHICKEN CURRY

Steps:

• In a blender, process the spices, yoghurt, tomatoes, ginger and garlic until completely fine. Pour over the chopped chicken and allow to marinade (I left mine for about 2 hours)
• Heat the oil in a hot pot and fry the onions until soft and golden.
• Add the garlic and fry for another minute then add the Chicken and all the marinade and allow to come to the boil.
• Lower the heat and allow to cook for 30-45 minutes until the chicken is fully cooked and the sauce has thickened. Add the cream and cook for another 5 minutes.
• Add the butter and stir through. Season to taste.
• Serve with Jasmine Rice and Naan Bread.