School holidays are here and the wet and cold weather has set in – hello winter! This week’s recipe is for a dish that I make all the time at home, and what better way to warm up than with a delicious curry.
BUTTER CHICKEN WITH FRAGRANT RICE
For the chicken and marinade:
- 700g chicken breast fillets, cut into chunks
- 1 tbsp flour
- ½ cup thick plain yoghurt
- 1 tsp crushed garlic
- 1 tsp ginger paste
- ½ tsp turmeric
- 1 tsp chilli powder
- 1 tsp cumin
- 1 tsp ground coriander
- ¼ tsp cinnamon
- 1 tsp garam masala
- good pinch of salt
- 1 tbsp freshly squeezed lemon juice
- 2 tsp sunflower oil for frying
For the sauce:
- 50g 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
- 200ml tomato puree
- 250ml double thick cream
- 1 tsp sugar
For the rice:
- 1 cup basmati rice
- water for soaking
- 6 cups water
- 1 large cinnamon stick
- 4 cloves
- fresh coriander to serve
1.) Dust the chicken chunks with flour and set aside.
2.) 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.
3.) 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.
4.) 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.
5.) 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.
6.) 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.
7.) Serve the butter chicken with rice and top with fresh coriander.
Yummy! I absolutely love butter chicken, I have a great slow cooker recipe for it! Have you tried using a slow cooker?
LikeLike
Looks delicious!! I love butter chicken and am definitely going to give your recipe a try 😀
LikeLike
Thank you! I hope you'll love it as much as we do, happy cooking.
LikeLike
Could you please share your slow cooker recipe with me. My email add: scholtz.c78@gmail.com. Thank you
LikeLike
Yum yum.. I'm a butter chicken fan.. loved the recipe, i will do it this way next time I cook chicken for my little one. Thanks for sharing.
LikeLike
Yum yum.. butter chicken is my all time favorite.. loved tge recipe, will try this way next time for my boy.. thanks for sharing.. 🙂
LikeLike
A pleasure Priti, I hope he'll like it. 😉 Now I just need to work on a home made naan bread recipe and I'll be all set! Thanks for popping in. x
LikeLike