(Better-for-you) Butter Chicken

Ingredients

1 tablespoon grapeseed oil
1 large brown onion, finely chopped
3 garlic cloves, crushed
3cm piece fresh ginger, peeled, grated
1 cinnamon stick
2 teaspoons garam masala
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon 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 teaspoons cornflour
Coconut milk (optional)
Steamed basmati rice, to serve

Directions

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.

Spoon 2 tablespoons 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.

I didn't follow the directions 100%, but it was still SUPER yummy:) Original recipe here