Butter Chicken

  • 1 tbs grapeseed oil
  • 1 large brown onion, finely chopped
  • 3 garlic cloves, crushed
  • 3cm piece fresh ginger, peeled, grated
  • 1 cinnamon stick
  • 2 tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1/2 tsp dried chilli flakes
  • 400g butternut pumpkin, peeled, cut into 2cm pieces
  • 500ml (2 cups) salt-reduced chicken stock
  • 70g (1/4 cup) tomato paste
  • 800g chicken breast fillets, cut into 4cm pieces
  • 125ml (1/2 cup) low-fat Greek yoghurt
  • 1 1/2 tsp cornflour
  • Steamed basmati rice, to serve
  1. Heat oil in a saucepan over medium heat. Stir in onion, garlic and ginger for 4 minutes or until soft. Stir in cinnamon, garam masala, coriander, paprika, cumin, turmeric and chilli for 1 minute or until aromatic. Stir in pumpkin, stock and tomato paste. Bring to the boil. Reduce heat to low. Partially cover and simmer, stirring occasionally, for 8-10 minutes or until pumpkin is just tender. Stir in chicken for 7 minutes or until almost cooked through. Remove from heat.
  2. Spoon 2 tbs of the sauce into a heatproof bowl. Whisk in yoghurt and cornflour until smooth and combined. Slowly stir into the chicken mixture. Stir over low heat for 3 minutes or until the sauce thickens slightly. Serve with rice.

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