Weight Watchers Butter Chicken Recipe

Indian butter chicken Healthy Recipe WW UK

WebInstructions. Combine half the yogurt, 1 tsp of the garam masala and all of the cumin, turmeric and lemon juice in a large shallow bowl. Add the …

1. Combine half the yogurt, 1 tsp of the garam masala and all of the cumin, turmeric and lemon juice in a large shallow bowl. Add the chicken and turn to coat. Cover and marinate in the fridge for 30 minutes.
2. Meanwhile, melt the low-fat spread in a large pan set over a low heat. Add the onion and cook for 15 minutes until slightly caramelised. Add the ginger and garlic and cook for a further minute, then stir through the tomatoes, tomato purée, remaining garam masala and chilli powder. Add 300ml water and simmer for 20 minutes until thickened.
3. Heat the oil in a large pan set over a medium heat. Add the marinated chicken and fry for 5-6 minutes until browned; you may need to do this in batches. Transfer the chicken to the pan with the curry sauce, cover and simmer for 10 minutes. Stir through the remaining yogurt and the coriander.
4. Scatter over the extra coriander leaves and serve the butter chicken with the mini naan breads on the side.

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Healthy Butter Chicken (Murgh Makhani) Slimming …

WebJun 27, 2018 · Spray a deep frying pan over a medium high heat, add the onion and fry until softened, add the garlic, ginger, chilli powder, …

1. Mix together the yoghurt and spices and lemon juice for the chicken together in a bowl then add the chicken and marinade in the fridge overnight (or 4 hours at least)
2. Spray a deep frying pan over a medium high heat, add the onion and fry until softened, add the garlic, ginger and chilli powder and fry for a further 30 seconds. Add in the butternut squash and stock, bring to a boil, cover and simmer until butternut squash is soft (approx 12-15 minutes).
3. Transfer to a blender with the 250g of passata and blend until smooth
4. Melt the butter in the frying pan over a medium high heat, add the chicken in the yoghurt marinade to the pan using tongs in an even layer (if your pan is not big enough) do this in two batches, using 1 tablespoon of the butter at a time.

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