Butter Chicken with Basmati Rice

How to make Butter Chicken with Basmati Rice

1. Begin my marinating the chicken with the ginger & garlic paste, salt, pepper, coriander & cumin powder, turmeric, chilli powder, yoghurt and lemon juice. Allow to marinate for at least 1 hour in the fridge.

2. Meanwhile wash the rice a handful of times to remove any starch. This will help to prevent the rice grains from sticking.

3. Cook the rice according to packet instructions. When adding the water to the rice, add salt to taste and a heaped tsp of ghee to help separate the grains. Allow to cook.

4. To cook the chicken, start by adding the butter and oil to a pan over a medium to high heat.

5. Add the chicken and stir for around 5 -10 mins until any water has evaporated and the chicken begins to char.

6. For the curry, add some butter and oil to a pan.

7. Add the diced onion and ginger & garlic paste to the pan. Stir until the onion begins to brown.

8. Next add the chopped tomatoes and all the spices. Allow this to cook for around 5 mins.

9. Once the spices have cooked, add the cashews and blend until creamy.

10. Stir in the cooked chicken and double cream.

11. Serve with the Tilda Pure Basmati rice and garnish with chopped coriander.