High Protein Butter Chicken Pasta

Recipe by Sabeeha Abdullah
Serves: 4
Preparation time: 20 minutes
Cooking time: 40 minutes

INGREDIENTS
250g whole wheat pasta, cooked according to packet instructions- reserve some of the pasta water for the sauce.
700g cubed chicken fillet
3 teaspoons crushed garlic (if you have a garlic sensitivity, you may use 1 tbsp garlic infused olive oil instead)
1 Tbsp smoked paprika
1 tsp chili flakes
1 tsp turmeric
2 tsp chilli powder
Salt and pepper to taste
Juice of 1 lemon
100g low fat yogurt

Sauce:
1 medium onion diced (if you have a sensitivity, use the green part of the spring onion instead)
1 tin chopped tomatoes
1/2tsp each: smoked paprika, turmeric, chili flakes, chili powder
30g cashew nuts
100g low fat yogurt

METHOD
Start by marinating the chicken, in a large bowl add chicken, garlic, paprika, turmeric, garam masala, chili powder, salt, pepper, lemon juice and low-fat yoghurt.

Make the sauce:
Use a non-stick pan, add a little water and steam the onions for 5 mins until translucent. Add the tomatoes, spices and cashew nuts and cook. Add the yogurt and simmer for a minute. Let the mixture cool slightly before blending with 1/4 - 1/2 cup of pasta water (judge the consistency before adding more).

Next, in a non- stick pan, cook the chicken pieces for approximately 10 mins using (1 tsp olive or canola oil + 1/4 cup water). Once done, add the sauce and the cooked pasta. Mix well. Garnish with freshly chopped coriander. Enjoy!