It's NOT Butter Chicken

SERVINGS • 4

chicken breast fillets, diced	500 g
onion, brown, fresh, chopped	1
cinnamon stick	1
cardamom, ground	1/2 tsp
paprika, sweet, ground	1 tsp
chicken stock, liquid, salt-reduced	3/4 cup
coriander leaves, fresh, chopped	2 tbsp
canola oil cooking spray

garam masala, ground	2 tsp
coriander seed, ground, powder	1 tsp
chili powder, ground	1/2 tsp
garlic cloves, crushed	3
ginger, fresh, grated	2 tsp
ripe tomato, quartered	1
yoghurt, chobani, greek, no-fat, plain	85 g

tomatoes, roma, fresh, diced	1
continental cucumber, washed, skin on, diced	1/2
mint leaves, fresh, chopped	3 tbsp
yoghurt, chobani, greek, no-fat, plain	85 g

Cucumber Raita: Combine all ingredients, tomato, cucumber, mint and yoghurt in a small bowl. Refrigerate until ready to serve.
Marinade Sauce: Lightly spray a small frying pan with oil and heat on low heat. Add garam masala, coriander and chilli, stir until fragrant (approx. 1-2 minutes). Transfer these spices together with garlic cloves, fresh ginger and tomato into a food processor. Add yoghurt and blend.
Place chicken into a large bowl and spoon marinade sauce over the top. Stir well to evenly coat the diced chicken pieces.
Spray a non-stick frying pan with oil and heat on medium heat. Cook onion, with the cinnamon stick and cardamom pods; stir until onion is browned. Add marinated chicken, sprinkle with paprika and pour over stock. Cover and simmer until chicken is cooked through, around 12+ minutes.
Remove cinnamon stick and cardamom pods before serving. Stir through coriander or parsley and serve the Cucumber Raita on the side.
TCB Tips:

- Buy 1 x (170g) small tub of Chobani yoghurt for this recipe. Use ½ for the marinade, and the other ½ of a tub for the raita.

- You can allow more time for the chicken to marinate by preparing the marinade 3-4 hours prior to cooking or even leave it overnight.

TCB Tips: