We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies. Our cookie policy.
Butter chicken
0 Likes
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 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
ChoppedLebanese 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.