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Butter chicken with turmeric rice
Butter chicken with turmeric rice
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Elevate butter chicken with aromatic spices, paired with turmeric-cinnamon rice.
Ingredients:
  • 40g butter
  • 2 brown onions, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1/2 tsp Ground Turmeric
  • 750g Chicken Thigh Fillets, cut into 2cm-thick strips
  • 1 red capsicum, coarsely chopped
  • 44.40 gm tomato paste
  • 175g pkt Butter Chicken Recipe Base
  • 160ml thickened cream
  • Slivered almonds, toasted, to serve
  • Coriander leaves, to serve
  • Greek yoghurt, to serve
  • Naan bread, to serve
  • 300g jasmine rice
  • 20g butter
  • 1 cinnamon stick or quill
  • 4 cardamom pods
  • 6 whole cloves
Instructions:
  • For the turmeric rice, soak the rice in a small bowl with water for 15 minutes. Rinse until water runs clear, then drain. In a saucepan over medium heat, melt butter and add cinnamon, cardamom, and cloves. Cook and stir for 1 minute until fragrant.
  • Sprinkle in the rice and vibrant turmeric. Sauté for 1 minute until the rice becomes fragrant. Pour in 1 3/4 cups (435ml) water and bring to a gentle boil. Lower the heat, cover, and let it simmer for 12 minutes until the liquid is absorbed. Rest covered for an additional 10 minutes before serving.
  • Heat butter in a large frying pan until sizzling. Add onion and garlic, cook until soft. Stir in turmeric and chicken, cook until chicken browns. Add capsicum, cook until slightly softened.
  • Whisk in the tomato paste and recipe base, then cook while stirring for 1 minute. Pour in the cream and let it simmer for 5 minutes until the chicken is fully cooked.
  • Distribute rice and curry into serving bowls. Sprinkle with almonds and coriander. Accompany with a side of yogurt and warm naan bread.

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