Light yogurt murgh makhani with basmati rice

Ingredients

For 1 serving

• Chicken breast150 g
• Plain nonfat yogurt60 g
• Garam masala1 teaspoon
• Tomato passata150 g
• Butter8 g
• Cooking cream20 g
• Ginger5 g
• Garlic1 clove
• Basmati rice60 g
• Saltto taste

Contains: lactose,

Method

1. Cut the chicken into cubes of about 3 cm and mix in a bowl with the yoghurt, half the garam masala and a pinch of salt; leave to marinate for 15 minutes.
2. Meanwhile, rinse the basmati rice until the water runs clear and cook it in boiling salted water for 10–12 minutes, until tender; drain and keep covered.
3. Peel and grate the garlic and ginger. Melt the butter in a frying pan over medium-low heat and fry the garlic and ginger for 1 minute, until fragrant but not browned.
4. Add the passata, the rest of the garam masala and a pinch of salt and simmer gently for 8 minutes, stirring, until the sauce thickens and darkens.
5. Add the chicken with its marinade and cook over low heat for 10 minutes, stirring now and then, until white in the centre; keep the heat low so the yoghurt doesn't split.
6. Turn off the heat, stir in the cream until the sauce is velvety and serve with the rice.