Better For You Butter Chicken

Serves 6-8


1 tbsp. olive oil

• 1 brown onion, finely chopped

• 2-3 garlic cloves, crushed

• 3 cm piece fresh ginger, peeled and grated

• 1 cinnamon stick

• 2 tsp garam marsala

• 1 tsp ground coriander

• 1 tsp smoked paprika

• 1 tsp ground cumin

• 1 tsp ground turmeric

• ½ tsp dried chilli flakes

• 1kg chicken breast fillets, cut into 4cm pieces

• 400g butternut pumpkin, peeled and cut into 2cm pieces

• 2 cups chicken stock (low salt)

• ¼ cup tomato paste

• ½ cup Greek yoghurt

• 1 ½ tsp cornflour

• 3 cups baby spinach leaves

• ½ – 1 cup of cooked basmati rice per person, to serve



• Heat olive oil in a large saucepan over medium heat. Add onion, garlic and ginger, cook for 4 minutes until soft.

• Add cinnamon, garam masala, coriander, paprika, cumin, turmeric and chili and cook for 1 minute or until aromatic.

• Add stock and tomato paste.

• Stir in pumpkin and bring to boil before reducing heat to low. Partially cover and simmer, stirring occasionally for 8-10 minutes or until pumpkin is just tender.

• Add chicken and simmer for a further 10 minutes. Remove from heat.

• Spoon 2 tbsp. of the sauce into a heatproof bowl. Whisk in yoghurt and cornflour until smooth and combined. Slowly stir into chicken mixture. Stir over low heat for 3 minutes or until sauce thickens slightly.

• Fold spinach leaves through the mixture until wilted.

• Serve with cooked basmati rice.


Not Only Delicious, But Also Nutritious Because:

• Pumpkin’s orange colour means it is loaded with the antioxidant beta-carotene, which is converted to vitamin A in the body. Vitamin A is essential for healthy glowing skin, strong eyesight and an optimally functioning immune system. Just 100g of pumpkin provides 170% of your daily vitamin A requirements.