Butter chicken with fragrant rice

4 servings Prep: 30 mins, Cooking: 1 hr By Food24
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Ingredients (31)

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