Butter chicken with spiced rice
Serving size: Serves 4
Cooking time: Less than 60 minutes
Cooking time: Less than 60 minutes
INGREDIENTS
Butter chicken
1 teaspoon garam masala
1 teaspoon ground coriander
1 teaspoon ground cumin
¼ teaspoon chilli powder
2 cardamom pods
1 cinnamon stick
750g chicken thigh fillets, sliced (or 1kg medium green prawns, peeled and deveined)
2 cloves garlic, chopped
¼ cup (70g) Dairy Farmers thick European yogurt
30g butter
1 tablespoon white vinegar
2/3 cup (160ml) tomato puree
1/3 cup (80ml) water or chicken stock
½ cup (125ml) cream
Spiced rice
2 cups (400g) basmati rice
20g butter
1 medium (130g) onion, chopped finely
1 clove garlic, chopped
½ teaspoon garam masala
½ teaspoon black mustard seeds
¼ teaspoon chilli powder
3 cups (750ml) chicken stock
1 teaspoon garam masala
1 teaspoon ground coriander
1 teaspoon ground cumin
¼ teaspoon chilli powder
2 cardamom pods
1 cinnamon stick
750g chicken thigh fillets, sliced (or 1kg medium green prawns, peeled and deveined)
2 cloves garlic, chopped
¼ cup (70g) Dairy Farmers thick European yogurt
30g butter
1 tablespoon white vinegar
2/3 cup (160ml) tomato puree
1/3 cup (80ml) water or chicken stock
½ cup (125ml) cream
Spiced rice
2 cups (400g) basmati rice
20g butter
1 medium (130g) onion, chopped finely
1 clove garlic, chopped
½ teaspoon garam masala
½ teaspoon black mustard seeds
¼ teaspoon chilli powder
3 cups (750ml) chicken stock
METHOD
Add spices to a small frying pan; cook, stirring, over medium heat until fragrant. Transfer spices to a large bowl, add garlic and yogurt; mix well.
Add chicken (or prawns) to yogurt mixture, mix well. If time permits, marinate for 2 or 3 hours, covered, in the refrigerator.
Melt butter in large non-stick frying pan. Add chicken mixture, cook, over high heat, about 5 minutes, turning until chicken is sealed and changed in colour. Add vinegar, tomato puree and water; simmer, stirring occasionally, for about 20 minutes or until chicken is tender and sauce has thickened. (For prawn version, simmer sauce, uncovered, until thickened. Add prawns, simmer, uncovered, for about 3 minutes or until prawns are just cooked through.)
Add the cream, stir until heated through. Serve with spiced rice.
Suitable to freeze. Not suitable to microwave.
Spiced rice
Rinse the rice until the water runs clear.
Melt the butter in a medium saucepan, cook the onion, stirring, until softened. Add the garlic and spices, cook, stirring, until fragrant. Add the drained rice, stir to coat in the onion mixture.
Stir in stock and bring to the boil. Reduce heat to very low and simmer, covered, without stirring, for 12 minutes.
Remove from heat, stand, covered, for 2 minutes. Fluff rice with a fork.
Suitable to freeze. Suitable to microwave.
Add chicken (or prawns) to yogurt mixture, mix well. If time permits, marinate for 2 or 3 hours, covered, in the refrigerator.
Melt butter in large non-stick frying pan. Add chicken mixture, cook, over high heat, about 5 minutes, turning until chicken is sealed and changed in colour. Add vinegar, tomato puree and water; simmer, stirring occasionally, for about 20 minutes or until chicken is tender and sauce has thickened. (For prawn version, simmer sauce, uncovered, until thickened. Add prawns, simmer, uncovered, for about 3 minutes or until prawns are just cooked through.)
Add the cream, stir until heated through. Serve with spiced rice.
Suitable to freeze. Not suitable to microwave.
Spiced rice
Rinse the rice until the water runs clear.
Melt the butter in a medium saucepan, cook the onion, stirring, until softened. Add the garlic and spices, cook, stirring, until fragrant. Add the drained rice, stir to coat in the onion mixture.
Stir in stock and bring to the boil. Reduce heat to very low and simmer, covered, without stirring, for 12 minutes.
Remove from heat, stand, covered, for 2 minutes. Fluff rice with a fork.
Suitable to freeze. Suitable to microwave.
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