Low Syn Healthy Butter Chicken (Murgh Makhani) | Slimming World
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  • 650 g/22.9oz of boneless chicken breast, diced
  • 11/2 cup (120ml) of fat free plain yoghurt
  • 12 cloves of garlic, crushed
  • 12 tsp of grated fresh ginger
  • 12 tsp of chilli powder
  • 11 tsp of paprika
  • 11 tsp of garam masala
  • 1 pinch of salt
  • 11 large onion, finely diced
  • 1150 g/5.5oz of butternut squash, grated
  • 12 tsp of fresh grated ginger
  • 11 cup (240ml) of passata (or crushed tomatoes)
  • 11 cup (240ml) of water
  • 11 tsp of garam masala
  • 11/4 tsp of cayenne pepper
  • 12 tbs of butter (10 syns)
  • 1 cooking oil spray
  • 1 salt
  • 1 fresh coriander to serveAdd the chicken to a lidded dish.
  • 1 Mix together the yoghurt, garlic, ginger, chilli powder, paprika, garam masala and a pinch of salt. Add to the chicken and mix to coat. Marinate overnight in the fridge.
  • 1 When ready to cook, heat a deep frying pan over medium-high heat sprayed with cooking oil spray.
  • 1 Add the chicken in batches and cook until lightly browned and then remove and set aside. 
  • 1 Wipe pan clean, spray with some more cooking oil spray, add the onion and fry for a couple of minutes until translucent. 
  • 1 Add the garlic, ginger, butternut squash and spices and stir coat. Add in a little bit of the water and reduce down, keep repeating this until onion mixture is softened. 
  • 1 Add in the passata and any remaining water and simmer for approx 8-10 mins, then add to a blender and blend till smooth.
  • 1 Add the sauce back to the pan, along with a little bit of water if needed if sauce is too thick. Add in the chicken and stir in the butter. Simmer until chicken is cooked through and tender.
  • 1 Season as needed with salt. 
  • 1 Serve and enjoy!!



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