1tbs unsalted butter

500gr chicken thigh (roughly chopped)

1 onion (finely sliced)

2tsp ginger (freshly grated)

1tsp cumin

2 tsp garam masala

½ tsp cardamom

1tbs coriander (finely chopped)

1 tin canned diced tomato

¾ cup chicken stock (liquid)

½ cup low-fat Greek yoghurt

¼ cup low-fat thickened cream

2 cups steamed rice

Coriander leaves (to garnish)


  1. Heat a large non-stick frying pan on medium and add half the butter

  2. Add chicken and onion and brown for a couple of minutes

  3. Remove mixture from pan and set aside

  4. Reduce heat to low and add remaining butter as well as the garlic, ginger, cumin, garam masala, cardamom and coriander

  5. Cook for 1-2 minutes before returning chicken to pan, along with the tomatoes and chicken stock

  6. Increase the heat and bring to the boil

  7. Reduce heat and simmer for 10 minutes before adding the yoghurt and cream

  8. Heat through and serve on rice garnished with coriander leaves

Have any questions? Get in touch – 03 6424 6747