Butter Chicken With Spinach & Basmati |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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* can also be served with Jasmine Rice * for convenience, use store-bought butter chicken paste or simmer sauce. * use tomato puree not tomato paste Ingredients:
1 (450 g) package basmati rice |
1 tablespoon butter |
1 1/2 tablespoons canola oil |
1 kg chicken thigh fillet, cut into 3 cm pieces |
1 onion, finely chopped |
1 tablespoon finely grated fresh ginger |
2 garlic cloves, crushed |
2 teaspoons ground cumin |
1 teaspoon ground cardamom |
1 teaspoon coriander powder |
1 teaspoon garam masala |
1/4 teaspoon chili powder |
1 1/4 cups tomatoes, puree |
3 teaspoons cornflour |
1/2 cup thickened cream |
1/2 cup greek style natural yoghurt |
50 g baby spinach leaves |
salt, to taste |
1/4 cup toasted sliced almonds, to serve |
Directions:
1. Heat butter and 1 tablespoon of the oil in a large heavy based saucepan. Cook the chicken in batches until browned. Transfer to a bowl.
2. Reduce heat and add remaining oil. Add onion and cook, stirring occasionally, for 5 minutes or until soft.
3. Add ginger, garlic and spices. Cook, stirring, until fragrant (about 30 seconds).
4. Add tomato puree and chicken (including juices). Simmer 10 minutes, stirring occasionally.
5. Place cornflour in a small bowl. Stir in 1 tablespoon cream and set aside. Add remaining cream and yoghurt to chicken mixture - stir to combine.
6. Simmer 10 minutes, stirring occasionally. Add cornflour mixture and stir for 1 minute longer or until thickened.
7. Add spinach and stir just until wilted. Season with salt.
8. Cook rice as per directions on pack. Serve butter chicken with rice and top with flaked almonds.
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