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Butter chicken
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Prep Time:
25 minutes
25 minutes
Cook Time:
25 minutes
25 minutes
Total Time:
50 minutes
50 minutes
Kid-friendly, aromatic Indian butter chicken curry.
Ingredients:
- 1 large brown onion, finely chopped
- 49.60 gm tandoori paste
- 600g chicken breast fillets, excess fat trimmed, cut into 2cm pieces
- 400g can no-added-salt chopped tomatoes
- 55g (1/3 cup) cashews, finely chopped
- 70g (1/4 cup) natural yoghurt
- 75g baby spinach leaves
- 400.00 gm steamed Basmati rice
- Chopped Lebanese cucumber, to serve
- Pappadums, to serve
Instructions:
- Preheat a wok over medium-high heat, then spray with oil. Sautee the onion for 3-4 minutes until golden. Stir in the tandoori paste and cook for 1-2 minutes until aromatic.
- Cook the chicken until it is browned, then stir in the tomato and stock. Simmer on low heat for 10 minutes until the chicken is cooked through.
- Combine the cashews and simmer until the sauce thickens, around 2-3 minutes. Mix in the yogurt and spinach. Portion the rice and chicken onto plates, then garnish with cucumber and coriander. Serve with pappadums for a delicious meal.