Murgh Makhani (Butter Chicken)

2 standard portions

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Ingredients

• 1 tbsp Olive oil (for the chicken)
• 300 g Chicken breast (cut into chunks)
• 6 tablespoons Low fat yogurt
• 400 g Chopped tomatoes (canned)
• 1 Onion (finely chopped)
• 3 Garlic clove
• 1 tbsp Fresh ginger (finely chopped)
• 1 tbsp Olive oil (for the paste)
• 1 pinch Fine sea salt
• 3 Cardamom pods
• 3 Cloves
• 1 tbsp Garam masala
• 1 tsp Chilli powder
• 1 Bay leaf
• 1 tsp Cumin seeds
• 2 tablespoons Fresh coriander (cilantro) (chopped)

Method

1. In a pestle and mortar, crush 3 Garlic clove and 1 tbsp Fresh ginger with1 tbsp Olive oil and 1 pinch Sea salt.
2. Heat 1 tbsp Olive oil in a pan and add 300 g Chicken breast. Cook until browned all over, about 5 minutes.
3. Add 1 Onion until cooked, about 5 minutes.
4. Add the garlic/ginger paste and cook until golden brown, about 1 minute.
5. Add 400 g Chopped tomatoes, 3 Cardamom pods, 1 Bay leaf, 3 Cloves and1 tsp Cumin seeds. Cook for for 10 minutes.
6. Add 1 tbsp Garam masala and 1 tsp Chilli powder, cook for a further 5 minutes.
7. Remove from the heat and remove the cardamom, cloves and bay leaf. Very slowly add 6 tbsp Low fat yogurt and stir until mixed together.
8. Serve with rice or naan bread and sprinkle 2 tbsp Fresh coriander (cilantro) on top (optional).