AuthorAnitaA classic and quintessential Indian dish, butter chicken is beloved by all cultures. Juicy, marinated bite sized pieces of chicken coated in a creamy tomato base sauce. The jolt of strong colour alone is enough to make us all to froth at the mouth! When served with incredibly favourful coriander rice, it's better than ever before!
Allergens: Celery | Milk
COOK THE RICE
Bring some salted water to the boil on high. Add the long-grain rice, reduce the heat to low
when it starts boiling. Cover with a lid and cook for 15 Minutes, or until the rice has
absorbed the water. Once done, drain the pot and set aside with the lid on.
PREPARE THE CHICKEN
Place the diced chicken, ground coriander and 1 teaspoon of garam masala in a large bowl. Season with salt and mix.
FRY THE CHICKEN
Using a large pan, heat a tablespoon of olive oil on high heat. When hot, add the chicken. Stir and cook for 4 Minutes, then place on a plate. Keep the pan out.
COOK THE ONION
Whilst the chicken cooks, boil the kettle. Peel the onion and chop it fnally. Use the pan from the last step and heat the butter on medium-high heat. Once melted, add the onion; then season with salt. Cook for 3-4 Minutes minutes, or until soft.
COOK THE AROMATICS
Peel the ginger and garlic and chop them fnely. When the onion is soft, add the garlic, ginger, curry powder, tomato puree and the remaining garam masala. Stir for a minute, then add half of the stock cube and 250ml of boiling water to the pan.
COOK THE CHICKEN AND FINISH THE RICE
Put the cooked chicken in the pan. Cover it with a lid before cooking for 8-9 Minutes, or until the sauce thickens to resemble a curry. Let the chicken cook through; meanwhile, chop up some coriander (including the stalks) and add most of it to the rice. Stir and season with salt.
FINISH THE DISH
Remove the pan from the heat and add the mascarpone. Stir until mixed.
SERVE THE DISH
Plate the dish by dividing the rice and serving the butter chicken on top of it. Garnish with the remaining coriander and tuck in!
Ingredients
Directions
COOK THE RICE
Bring some salted water to the boil on high. Add the long-grain rice, reduce the heat to low
when it starts boiling. Cover with a lid and cook for 15 Minutes, or until the rice has
absorbed the water. Once done, drain the pot and set aside with the lid on.
PREPARE THE CHICKEN
Place the diced chicken, ground coriander and 1 teaspoon of garam masala in a large bowl. Season with salt and mix.
FRY THE CHICKEN
Using a large pan, heat a tablespoon of olive oil on high heat. When hot, add the chicken. Stir and cook for 4 Minutes, then place on a plate. Keep the pan out.
COOK THE ONION
Whilst the chicken cooks, boil the kettle. Peel the onion and chop it fnally. Use the pan from the last step and heat the butter on medium-high heat. Once melted, add the onion; then season with salt. Cook for 3-4 Minutes minutes, or until soft.
COOK THE AROMATICS
Peel the ginger and garlic and chop them fnely. When the onion is soft, add the garlic, ginger, curry powder, tomato puree and the remaining garam masala. Stir for a minute, then add half of the stock cube and 250ml of boiling water to the pan.
COOK THE CHICKEN AND FINISH THE RICE
Put the cooked chicken in the pan. Cover it with a lid before cooking for 8-9 Minutes, or until the sauce thickens to resemble a curry. Let the chicken cook through; meanwhile, chop up some coriander (including the stalks) and add most of it to the rice. Stir and season with salt.
FINISH THE DISH
Remove the pan from the heat and add the mascarpone. Stir until mixed.
SERVE THE DISH
Plate the dish by dividing the rice and serving the butter chicken on top of it. Garnish with the remaining coriander and tuck in!