
Butter chicken
We always prefer to use boneless free-range chicken thigh fillets for curries - they stand up to strong flavours and reheat well, unlike breast which becomes dry and tough.
We marinate them first in ginger and garlic-infused yoghurt and then cooked in a tomato-based, gently spiced sauce (lots of sweet spices like cardamon and cinnamon, as well as cumin, chilli and garam masala) before being finished with a little cream, ground almonds and whole roasted cashew nuts. It's a big family favourite.
SMALL | LARGE | |
ENERGY | 3508.9kj | 7017.5kj |
PROTEIN | 61.7g | 121.4g |
FAT TOTAL | 57.3.g | 114.6g |
- SATURATED | 22.2g | 44.5g |
CARBS | 16.4g | 32.9g |
- SUGARS | 13g | 26g |
SODIUM | 1674.6mg | 3349.2mg |
Serve with basmati rice, a cucumber raita and chutneys.
LOW CARB: Serve with cauliflower "rice" - pulse-chop cauliflower in a food processor until broken into rice-sized pieces. Toss in a dry frying pan with a pinch of salt, adding spices like turmeric and cumin seeds if you'd like.
Frozen product. Once defrosted, reheat and consume within 48 hours.
ALL SIZES: Defrost fully before reheating. Empty into a saucepan or microwave-safe container and reheat gently, stirring occasionally until piping hot.