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Butter chicken with baby spinach
Butter chicken with baby spinach
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Elevate your weeknight dinner with a creamy and nutty Delhi-inspired curry, packed with veggies and a hint of spinach. A beloved Indian restaurant classic worldwide.
Ingredients:
  • 20g butter
  • 1 medium onion, finely chopped
  • 2 tsp garam masala
  • 1/2 tsp turmeric
  • 1/4 tsp chilli powder
  • 750g chicken thigh fillets, excess fat trimmed, chopped
  • 110g (2/3 cup) roasted cashews, finely chopped
  • 1 x 410g can tomato puree
  • 70g (1/4 cup) Greek-style yoghurt
  • 50g baby spinach leaves
  • Steamed white rice, to serve
Instructions:
  • In a large saucepan over medium heat, melt the butter until sizzling. Add the onion and sauté for 3 minutes until it becomes soft. Introduce the garam masala, coriander, cumin, turmeric, and chilli powder, then cook for 1 minute until the spices release their fragrant aroma.
  • Sear the chicken in the pan, stirring occasionally, for 5 minutes.
  • Combine the cashew, tomato puree, and yogurt into the curry mixture. Simmer for 10 minutes until the chicken is fully cooked and the sauce thickens slightly. Add the spinach and mix well. Serve the curry over rice in individual dishes.

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