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Time to make:
35 mins, prep 10 mins, cook 20-25 mins
$4.71 per serve
(at time of publication)
Full ingredients list:
1 red onion, finely chopped
cooking oil spray
2 tablespoons gluten-free Tandoori paste
600g skinless chicken breasts, diced
400g can chopped no-added-salt tomatoes
1/2 cup reduced-salt chicken stock
1/4 cup cashews
125g low-fat natural yoghurt
50g baby spinach
4 cups steamed basmati rice, to serve
2 small Lebanese cucumbers, diced, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Spray a large wok with oil and heat over medium-high heat. Cook onion for 3–4 minutes. Add tandoori paste, stirring for 1–2 minutes, until fragrant.
Step 2 Stir in chicken and cook for 2–3 minutes. Add tomatoes and chicken stock and stir to combine. Reduce heat to low and simmer for 10 minutes, or until chicken is cooked through.
Step 3 Meanwhile, process cashews in a food processor until finely ground. Add cashews to wok and simmer 2–3 minutes, or until sauce thickens. Remove from heat and stir through yoghurt and baby spinach. Serve with steamed rice and cucumber garnish.
Super shortcut: Use a microwaveable rice, such as Sunrice brown Indian 90 second basmati rice.
This easy butter chicken has all the creaminess of the original – but 13g less saturated fat.
About this recipe
First published: January 2010