Butter Chicken
This delicious, creamy butter chicken recipe is served with Tilda rice. It’s the perfect mid-week treat.
- 31 - 60 Minutes
- Medium
- Serves 3-4
Method
Ingredients
Ingredients
- For the rice:
- 500g of Tilda Pure Basmati rice
- Salt to taste (optional)
- 1 heaped tsp ghee (optional)
- For the chicken:
- 500g chicken cubes
- tbsp ginger & garlic paste
- 1 tsp salt
- ¼ tsp black pepper
- 1 tsp coriander & cumin powder
- ¼ tsp turmeric
- 1 tsp red chilli powder
- 2 tbsp yoghurt
- Juice of half a lemon
- Butter & oil (for cooking)
- For the curry:
- Knob of butter
- Oil to cover the base of the pan
- 1 onion, diced
- 1 tsp ginger & garlic paste
- ½ cup chopped tomato
- 1 tsp salt
- ¼ tsp turmeric
- 1 tsp coriander & cumin powder
- 1 tsp red chilli powder
- Handful of cashews
- 125ml double cream
- Coriander to garnish (optional)
Method
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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.
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Meanwhile wash the rice a handful of times to remove any starch. This will help to prevent the rice grains from sticking.
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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.
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To cook the chicken, start by adding the butter and oil to a pan over a medium to high heat.
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Add the chicken and stir for around 5 -10 mins until any water has evaporated and the chicken begins to char.
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For the curry, add some butter and oil to a pan.
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Add the diced onion and ginger & garlic paste to the pan. Stir until the onion begins to brown.
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Next add the chopped tomatoes and all the spices. Allow this to cook for around 5 mins.
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Once the spices have cooked, add the cashews and blend until creamy.
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Stir in the cooked chicken and double cream.
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Serve with the Tilda Pure Basmati rice and garnish with chopped coriander.
