For those looking for easy mid-week, family-friendly dinners, this healthy butter chicken recipe is it. It's mild in heat, and can even be made to freeze in portions for those nights when you just can't be bothered. In fact, when you make it, consider doubling the recipe so you can do just that!
All you need to do is whip up the marinade the night before, or the morning of, and marinade your chicken so it's ready to go.
If you enjoy a bit of heat, consider adding 1/2 to 1 large, seeded red chilli to the sautéing onion mix.
Serves 4.
For chicken marinade:
500g chicken thighs, chopped
¼ cup quality, organic tomato paste
¼ cup Greek yoghurt
2 tsp cumin
2tsp garam masala
½ tsp coriander ground
1tsp ground ginger
½ tsp turmeric
¼ tsp cayenne pepper
To cook:
1 tbs coconut oil
1 medium onion diced
250g cauliflower (chopped into small pieces)
250g green beans
½ cup Greek yoghurt
½ cup water
Rice:
1 cup brown rice and quinoa blend (from supermarket)
¼ cup pepitas
Method:
Marinate chicken in marinade overnight.
For the rice:
Cook rice as per instructions.
Meanwhile fry pepitas on a dry hot pan until just starting to brown (put to the side).
Once rice has cooked, drain well, and stir through toasted pepitas
For the butter chicken with veg:
Heat large pan and add coconut oil. Cook onion until softened.
Add the marinated chicken and cook for 3 mins.
Add the yoghurt, water, cauliflower, and beans. Reduce heat to medium and cook for 10 minutes until chicken is cooked and sauce has thickened.
Season to taste.
Serve butter chicken and veg with rice, sprinkle on some extra pepitas for crunch!
For more scrumptious mid week meals, consider this Sweet Potato & Rosemary Savoury Crumble, or this Cauliflower and Salmon Cheesy bake!
