Light butter chicken
( SERVES 4 )

Photo by Styling by Jo Elwin, Photography by Tamara West

Bite 8/10/2012

see more recipes by
Bill Granger

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Ratings: 5.0 / 5 FROM 1

Yoghurt ensures this version of butter chicken is a little lighter on our arteries; not that the kids care, they love it anyway. Recipe courtesy of Bill Granger from his book Easy, published by HarperCollins Publishers.

Ingredients

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2 tbsp	Oil, (light flavoured)
1	Onion
2 tbsp	Tandoori paste
750	Boneless chicken thighs, skinless
400 g	Chopped tomatoes
125 ml	Chicken stock
100 g	Cashew nuts
125 g	Greek yoghurt, Thick
1 tbsp	Lemon juice
1 tbsp	Brown sugar
1 handful	Fresh coriander, roughly chopped
1 to serve	Lime, wedges

Directions

Heat the oil in a large wok or frying pan over medium to high heat.
Add the onion and cook, stirring occasionally, for 6-8 minutes, or until golden and softened. Add the curry paste and cook for a further 1-2minutes, stirring, until fragrant
Cut the chicken into 2cm chunks add and cook, stirring to coat, for 2-3 minutes. Add the tomatoes and stock and stir to combine.
Bring to a simmer, reduce heat to low and cook gently for 15 minutes, or until the chicken is cooked through.
Meanwhile, blitz the cashew nuts in a food processor until finely ground. Add to the chicken and simmer gently for a further 5 minutes, or until the sauce has thickened.
Remove from the heat and stir through the yoghurt, lemon juice and sugar.
Serve the curry with steamed rice, coriander and a squeeze of lime juice.