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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Whatever the weather, this healthy butter chicken makeover recipe is delicious for lunch or dinner. It's diabetes-friendly and with a gluten-free option.
1 In a large bowl combine chicken and tandoori paste. Cover and refrigerate for 3 hours.
2 Preheat oven to 160°C. In a large flameproof casserole dish heat oil over medium-high heat. Add chicken and cook, turning, for 4–5 minutes, or until browned. Remove from dish and set aside.
3 Add onion and garlic to dish. Cook, stirring, until onion softens. Add spices and cook, stirring, for 1 minute, or until fragrant. Stir in tomato paste, tomato purée, stock, honey and cinnamon. Bring to the boil.
4 Return reserved chicken to dish. Cover then bake for 1 1/4 hours. Uncover dish and bake for a further 30 minutes, or until chicken falls off the bone and sauce thickens. Stir in yoghurt.
5 Meanwhile, in a saucepan of boiling water blanch green veges until just tender. Drain. Serve with chicken and rice.
Make it gluten free: Check tandoori paste, ground spices, tomato paste, tomato purée, stock and yoghurt are gluten free.
If freezing, leave out yoghurt and add when reheating for best results.
Calories 399 cal
Kilojoules 1670 kJ
Total fat 10 g
Saturated fat 3 g
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