This low – calorie version of butter chicken is a real crowd pleaser with its moist succulent chunks of chicken in a rich spicy yet healthier sauce than the fuller fat version. Its also low in salts, sugars, and saturated fats and 2 of your 5 a day.

I loved the combination of all the spices together, you can taste the warming cinnamon which go so well with all the other spices. We enjoyed ours with steamed basmati rice, carrot batons, tender stem broccoli, mango chutney and poppadom’s.

Serves 4.

700g Chicken breasts, trimmed and cut into bite size chunks

2tbs tandoori paste

Low-calorie spray

2 large onions, chopped

2tsp lazy garlic

1tsp garam masala

1tsp ground cumin

1tsp ground coriander

1tsp paprika

1tsp ground cinnamon

½ tsp lazy chilli

Salt and freshly ground pepper

2tbs tomato puree

350g passata

250ml low salt chicken stock

2tsp honey

4tbs low – fat soured cream

300g basmati rice, cooked according to the packet instructions

200g carrots, cut into batons and steamed until tender

200g tender stem broccoli, steamed until tender

Method

Combine the chicken with the tandoori paste, in a large bowl, cover and refrigerate for at least 3 hours or overnight. Heat a large non – stick lidded saucepan, spray with low – calorie cooking spray, add the chicken pieces in batches and cook until brown, remove onto a plate and set aside.

In the same pan add the onion and garlic and cook gently for 5 minutes until the onion is soft. Add the spices salt and pepper and cook, stirring for one minute, stir in the tomato puree, passata, stock and honey, then bring to the boil.

Return the chicken to the pan, cover with the lid and cook gently for an hour until the chicken is tender and the sauce has become thick, remove from the heat, stir in the soured cream.

Serve with the cooked basmati rice, carrot batons, tender stem broccoli poppadom’s and mango chutney.