Sweet & sour chicken
- Jennifer Joyce
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Serves 4
Easy
Prep: 15 mins
Cook: 35 mins
plus at least 1 hr marinating
A star rating of 4 out of 5.288 ratingsRate
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Fancy a healthy version of your favourite Friday night curry? Try our easy butter chicken – the meat can be marinaded the day before so you can get ahead on your prep
Egg-free
Low sugar
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Jennifer's tips for making the perfect butter chicken:
- I like to marinate the chicken for as long as possible – ideally overnight. It gives the spices and yoghurt plenty of time to tenderise the meat, resulting in a richer flavour and beautifully succulent chicken.
- For a richer, creamier sauce, you can stir in a splash of double cream or a knob of butter just before serving. This gives the curry a lovely, silky finish.
- If you fancy a vegetarian twist, try swapping the chicken for paneer or chickpeas – both work beautifully with the spiced, creamy sauce.
- Leftover butter chicken is delicious the next day. I often reheat it gently and serve it with fresh naan or basmati rice for a quick and satisfying lunch.
Ingredients
Nutrition
Units:
MetricUS
- 500g skinless boneless chicken thighs
For the marinade
-
1/2-1 lemon
(to taste) juiced
-
2 tsp ground cumin
-
2 tsp paprika
-
1-2 tsp hot chilli powder
-
200g natural yogurt
For the curry
-
2 tbsp vegetable oil
-
1 large onion
chopped
-
3 garlic cloves
crushed
-
1 green chilli
deseeded and finely chopped (optional)
-
thumb-sized piece ginger
grated
-
1 tsp garam masala
-
2 tsp ground fenugreek
-
3 tbsp tomato purée
-
300ml chicken stock
-
50g flaked almonds
toasted
To serve (optional)
-
cooked basmati rice
-
naan bread
-
mango chutney
or lime pickle
-
fresh coriander
-
lime
wedges
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Nutrition: per serving
-
kcal402
-
fat23g
-
saturates4g
-
carbs13g
-
sugars9g
low
-
fibre3g
-
protein34g
-
salt0.68g
low
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Method
-
step 1
In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.
-
step 2
In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.
-
step 3
Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.
Jennifer Joyce
Jennifer creates recipes, food styling and photography for leading publications including The Guardian, BBC Good Food, Waitrose and Olive, as well as brands such as M&S and Lee Kum Kee. Inspired by her travels and a love of bold, vibrant flavours, Jennifer is the author of 12 cookbooks and also teaches at Leiths School of Food and Wine. See more recipes by Jennifer
Recipe from Good Food magazine, February 2017
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A star rating of 4 out of 5.288 ratings
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