Directions
- 1Grab your diced chicken breast and add a teaspoon of turmeric, paprika, garam masala, salt and pepper.
- 2Then add ginger, garlic, low fat Greek yoghurt and mix everything together.
- 3Cook the chicken on high heat and just before it's fully cooked set it to the side.
- 4To the same pan add light butter and sliced onions.
- 5Add cashew nut butter (or you can use regular cashew nuts).
- 6Add the same seasonings as before with a can of diced tomatoes and a little bit more Greek yoghurt.
- 7Mix everything together and blend the sauce for about one minute to make it nice and smooth.
- 8Add it back to the pan on low heat with the chicken.
- 9Let it simmer for a few minutes, add light cream and fresh coriander.
Ingredients
- 600 g diced chicken breast
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1 teaspoon pepper
- 15 g ginger
- 3 garlic cloves
- 100 g low fat greek yoghurt
- 20 g light butter
- 0.5 sliced onion
- 15 g cashew nut butter
- 400 g diced tomatoes
- 40 g low fat greek yoghurt
- 20 ml light cream
- 1 fresh coriander
Equipment
panblenderbowl
Related recipes
Masoor Dal Pizza
Indian · Dinner
One-Pot Blackened Chicken with Coconut Turmeric Rice
Indian · Dinner
Chicken Skewers & Rice w/ Salad & Green Chilli Sauce
Indian · Dinner
Sardine Curry
Indian · Dinner25m
Pinchitos morunos
Indian · Dinner
Kumror Chokka
Indian · Dinner
Pan-seared Chicken in Garlic Sauce
Indian · Dinner
Crockpot Butter Chicken
Indian · Dinner
Besan cheese Sandwich
Indian · Dinner
Chicken Chukauni
Indian · Dinner
Slow cooker chicken tikka massala
Indian · Dinner
Chana Masala
Indian · Dinner