Spiced basmati rice
Slow cook your basmati in the style of a pilaf by steaming with spices for this Keralan-style Indian side dish
Butter chicken
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 25g butter
- 1 onionhalved and finely sliced
- 4 skinless chicken breastscut into chunks
- 2 tbsp garam masala
- 3 garlic clovescrushed
- 1 tbsp finely grated ginger
- 500g passata
- 2 tbsp cashew nut butter
- 50ml double cream
- handful corianderchopped
- cooked riceto serve
- wilted spinachto serve
Nutrition: per serving
- kcal358
- fat18g
- saturates9g
- carbs13g
- sugars8g
- fibre2g
- protein34g
- salt0.3g
Method
step 1
Heat the butter in a large pan and fry the onion over a medium heat for 5 mins until soft. Add the chicken and continue to fry until turning golden brown. Add the garam masala, garlic, ginger and passata. Leave to simmer, uncovered, for 20 mins.
step 2
Just before serving, stir in the cashew nut butter and cream, season to taste and serve scattered with coriander, and with the cooked rice and wilted spinach on the side.
