Make This Homemade Butter Chicken In Under 30 Minutes

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Homemade Butter Chicken

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Prep Time

5 minutes

Cook Time

20 minutes

Servings

MetricUS Imperial

Ingredients

• 360 grams chicken breast fillets
• 4 tsp extra virgin olive oil 20ml
• 2 tsp garam masala 2g
• 2 tsp sweet paprika 2g
• 2 tsp fresh ginger grated (8g)
• 2 cups mushrooms quartered (150g)
• 2 small sweet potato peeled and diced (320g)
• 2/3 cup water 167ml
• 400 mls tomato passata
• 4 tsp rice malt syrup or honey 20ml
• 1 cup reduced-fat Greek natural yogurt 240g
• 4 cups baby leaf spinach 120g
• 1/2 lemon 15g

Prep Time 5 minutes Cook Time 20 minutes Servings MetricUS Imperial Ingredients 360 grams chicken breast fillets 4 tsp extra virgin olive oil 20ml 2 tsp garam masala 2g 2 tsp sweet paprika 2g 2 tsp fresh ginger grated (8g) 2 cups mushrooms quartered (150g) 2 small sweet potato peeled and diced (320g) 2/3 cup water 167ml 400 mls tomato passata 4 tsp rice malt syrup or honey 20ml 1 cup reduced-fat Greek natural yogurt 240g 4 cups baby leaf spinach 120g 1/2 lemon 15g

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Instructions

1. Cube chicken breast. Heat pan over medium heat and add oil. Add the sweet potato and stir fry for 10-15 minutes.
2. Add garam masala, sweet paprika and ginger and stir to coat potato.
3. Add chicken breast and mushrooms and stir again.
4. Reduce heat to low, add passata, water and rice malt syrup and simmer for 7-8 minutes until the chicken is cooked and sweet potato is tender.
5. Remove from heat, cool slightly and stir through yogurt.
6. Serve with baby leaf spinach and a wedge of lemon.

Recipe Notes

330 calories per serve

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