Friday night means curry night!⠀ This is a really easy and slightly healthier version of Butter Chicken. The chicken is marinated in spices and yogurt which help to flavour and tenderise the meat. Rather than adding cream to the sauce I’ve added more yogurt. It’s healthier and I actually prefer the freshness. Indian cuisine and yogurt are a perfect match and as I’ve discovered the possibilities are endless. ⠀ ⠀ ⠀ ⠀ ⠀ 800g chicken thighs - boneless and skinless⠀ ⠀ Marinade ⠀ cut into 3-4cm pieces⠀ 2 garlic cloves crushed⠀ 4cm piece of ginger grated⠀ ½ tsp fine sea salt⠀ ½ tsp hot chilli powder⠀ 1½ tbsp lemon juice⠀ 70ml Tims Dairy natural yoghurt⠀ ½ tsp garam masala ⠀ ½ tsp ground turmeric⠀ 1tsp ground cumin⠀ ⠀ ⠀ ⠀ ⠀ 1½ tbsp ghee or melted, unsalted butter⠀ 2 garlic cloves, peeled and finely chopped⠀ 2cm ginger, peeled and finely chopped⠀ 1 cardamom pod, seeds lightly crushed⠀ 2 onions finely chopped ⠀ 2 cloves garlic crushed ⠀ 1tsp ground coriander⠀ 1tsp garam masala ⠀ 1tsp ground turmeric⠀ 1tsp hot chilli powder, or to taste⠀ 1 red chilli finely chopped ⠀ 275ml tomato purée ⠀ 1tbsp lemon juice⠀ 100ml Tims Dairy Natural Yogurt ⠀ 2 tsp honey⠀ 150g fresh spinach ⠀ ⠀ Mix together the marinade ingredients in a large bowl. Add the chicken and coat thoroughly. Leave for at least 30 minutes or anything up to 4 hours.⠀ ⠀ Sauté the onion on a low heat in the ghee or butter until soft and golden. Add all of the spices, garlic, ginger, chilli and cook for 2 minutes. Now add the chicken including the marinade. Turn the heat to medium high and cook for 5 minutes. Now add the rest of the yogurt, lemon juice, honey and tomato purée. Season and simmer for 1 hour. Turn off the heat and wilt in the spinach.⠀ Serve with basmati rice or naan bread.⠀
