Weight Watchers Butter Chicken

• onion, medium, finely chopped↗1
• garlic clove, finely chopped↗1
• cm fresh ginger, peeled and finely grated4 cm
• g chicken thigh fillets, fat trimmed and cut into 3 cm pieces↗500 g
• teaspoons garam masala↗2 teaspoons
• teaspoon ground cumin↗1 teaspoon
• teaspoon ground coriander↗1 teaspoon
• cinnamon stick↗1
• chili powder, pinch↗
• g cherry tomatoes↗250 g
• ml tomato puree (tomato passata)↗250 ml
• ml thickened cream, light↗80 ml
• cup water↗1 cup
• g baby spinach leaves↗120 g
• cups basmati rice, cooked↗4 cups

Step-by-step instructions

1. 1

   Lightly spray a 20cm base saucepan with oil and heat over a medium-high heat. Add onion, garlic and ginger and cook, stirring, for 3 minutes or until softened.

2. 2

   Add chicken pieces and cook, stirring, for 3 - 4 minutes or until the chicken changes colour. Add garam masala, cumin, coriander, cinnamon stick and chilli powder and cook stirring for 1 minute or until fragrant.

3. 3

   Add tomatoes, passata, 1 cup of water and bring to boil. Reduce heat to medium and simmer for 20 minutes or until sauce thickens slightly. Reduce heat to low. Add cream and spinach and cook stirring for 1 minutes or until spinach wilts.

4. 4

   Remove and discard cinnamon stick. Serve butter chicken with the cooked basmati rice.