Butter Chicken Stir-Fry
Ingredients
- 800g chicken breast (raw, diced)
- 2 tbsp oil (30ml)
- 4 onions, chopped (≈400g)
- 4 peppers, sliced (≈600g)
- 8 garlic cloves, minced
- 1 thumb-sized piece ginger, grated (≈20g)
- 4 tsp ground cumin
- 4 tsp ground coriander
- 4 tsp garam masala
- 8 tbsp tomato purée (120g)
- 12 tbsp Greek yoghurt (180g, 0–5% fat)
- 2 tbsp butter (30g)
- 4 tbsp single cream (60ml)
How to preprare
- Heat 1 tbsp oil in a large pan. Stir-fry chicken until golden, remove and set aside.
- Add remaining oil. Cook onions, peppers, garlic, and ginger for 5 minutes until softened.
- Stir in cumin, coriander, garam masala, and tomato purée. Cook for 2 minutes until fragrant.
- Reduce heat, stir in yoghurt, butter, and cream. Mix well.
- Return chicken, simmer for 5 minutes until cooked through and coated in sauce.
Note
Swap half cream for stock to save ~100 cals.
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