Part 8 - Butter chicken, cheesy mash + coriander lemon greens ✨ Probably my favourite of the series so far 🙊 made as light as I could without compromising on taste 😋 Protein 55g / Calorie 795 Recipe (Serves 1): *check link in bio for full recipe and ingredients list x -Prick 1 large Maris Piper potato and bake at 200°C for 1 hour, or peel, chop and boil for 15–20 minutes until tender. Pass through a sieve and mash with 1 tbsp butter, a splash of oat milk (works so well with the butter chicken but use whatever milk u want) salt & pepper, and a small handful of mozzarella or cheddar. -Score 200g chicken breast and marinate with 1 tbsp Greek yoghurt, 1 tsp lemon juice, 1 tsp neutral oil, ¼ tsp minced ginger, ¼ tsp minced garlic, ¼ tsp Kashmiri chilli powder, ¼ tsp cumin, ¼ tsp garam masala, ¼ tsp turmeric, and ½ tsp salt for ideally at least 1 hour. -Heat a pan on medium-high, wipe off excess yoghurt, cook chicken 4–5 minutes per side, then remove and rest. -In the same pan, soften ½ small onion (40g) in 1 tsp butter, add ¼ tsp minced ginger + ¼ tsp minced garlic for 30 seconds, then ½ tsp cumin, ½ tsp coriander, ½ tsp garam masala, ½ tsp Kashmiri chilli powder, and ¼ tsp turmeric for 20 seconds. Add 1 small tomato (80g) and ½ tsp salt, cook 6–8 minutes until thick. Add 60ml chicken bone broth or stock and ½ tsp honey, simmer for 2–3 minutes and then blend it up smoothly. Add the sauce back to the pan at a reduced heat, then stir in 40ml single cream and any chicken juices. -Return the chicken to the pan and gently simmer 3–4 minutes, optionally finishing with a small knob of butter and squeeze of lemon. -For the greens, fry 100g green beans in a little olive oil on medium-high heat until charred and slightly soft, then add 1 minced garlic clove, 1–2 tbsp chopped coriander, salt & pepper, and a squeeze of lemon. -Serve everything together. Top with coriander if you want ☺️ #butterchicken #mash #comfortfood #EasyRecipe #highprotein - @comedinewithbrie_