Butter chicken with fragrant rice

Recipe from: 29 June 2016
recipe,winter,chicken,rice,butter

Ingredients 34
Servings 1
Time 30 min

Ingredients

  • For the chicken and marinade:
  • 700
    g
    chicken breast fillets, cut into chunks
  • 1
    Tbs
    flour
  • 1/2
    cup
    thick plain yoghurt
  • 1
    tsp
    crushed garlic
  • 1
    tsp
    ginger paste
  • 1/2
    tsp
    turmeric
  • 1
    tsp
    chilli powder
  • 1
    tsp
    cumin
  • 1
    tsp
    ground coriander
  • 1/4
    tsp
    cinnamon
  • 1
    tsp
    garam masala
  • good pinch of salt
  • 1
    Tbs
    freshly squeezed lemon juice
  • 2
    tsp
    sunflower oil for frying
  • For the sauce:
  • 50
    g
    butter
  • 1
    small onion, chopped (about 100g)
  • 1
    tsp
    crushed garlic
  • 1
    tsp
    ginger paste
  • 1
    tsp
    chilli powder
  • 1
    tsp
    ground coriander
  • pinch of salt
  • pinch of ground cloves
  • 200
    ml
    tomato puree
  • 250
    ml
    double thick cream
  • 1
    tsp
    sugar
  • For the rice:
  • 1
    cup
    basmati rice
  • water for soaking
  • 6
    cup
    water
  • 1
    large cinnamon stick
  • 4
    cloves
  • fresh coriander to serve
 

Method

30 min
 

Dust the chicken chunks with flour and set aside.

Combine the remaining marinade ingredients (except for the sunflower oil) and mix well. Add the chicken, toss to coat and leave to marinade for an hour or more.

Heat the sunflower oil in a frying pan. Add the chicken with its marinade and fry until the chicken sealed. (The chicken does not need to be cooked through.) Set aside.

For the sauce: melt the butter in a deep saucepan. Add the onion and cook gently to soften. Add the garlic, ginger, chilli powder, coriander, salt and cloves and cook for a further minute.

Add the tomato puree, cream and sugar. Stir well, then add the chicken and allow to simmer for 15 minutes until the chicken is cooked through. Check the seasoning.

Soak the rice in enough cold water to cover for 30 minutes. Drain and rinse. Place the rice, water, cinnamon and cloves in a saucepan and bring to the boil. Reduce the heat and allow to simmer for 10 minutes. Pop the lid on the saucepan, turn off the heat and leave to steam for 10 minutes. Remove the cinnamon sticks and cloves.

Serve the butter chicken with rice and top with fresh coriander.

Reprinted with the permission of Cupcakes & Couscous. To see more click here.

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Read more on: recipe  |  winter  |  chicken  |  rice  |  butter
 

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