Butter chicken with fragrant rice

4 servings Prep: 30 mins, Cooking: 1 hr
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Allow the aroma to greet your family at the door!

By Food24 June 29 2016
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Ingredients (30)

For the chicken and marinade:
1 tbsp flour
700 g chicken breast fillets — chopped
1/2 cup plain double thick yoghurt
1 tsp garlic — crushed
1 tsp ginger paste
1/2 tsp turmeric
1 tsp chilli powder
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground cinnamon
1 tsp garam masala
salt — to taste
1 lemon — freshly squeezed
2 tsp sunflower oil — for frying
For the sauce:
50 g butter
1 onion — chopped
1 tsp garlic clove — crushed
1 tsp ginger paste
1 tsp chilli powder
1 tsp ground coriander
pinch salt
pinch ground cloves
200 ml tomato purée
250 ml cream
1 tsp sugar
FOR THE RICE:
1 cup basmati rice — basmati
6 cup water
1 cinnamon stick
4 cloves
fresh coriander — to serve
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Method:

Coat the chicken in the flour.

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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