Butter Chicken with Pilau Rice
A glossy slick of burnished-orange sauce pooling around the rice, with fresh coriander scattered over the top for a hit of green against the rich curry.
Ingredients
Serves 2- 300 gchicken thigh fillets, cut into bite-sized pieces
- 1 tbspvegetable oil
- 1onion, finely diced
- 2garlic cloves, minced
- 1thumb-sized piece ginger, grated
- 2 tbspgaram masala
- 1 tspturmeric
- 1 tspsmoked paprika
- 200 mlpassata
- 100 mldouble cream
- 20 gbutter
- 15 gcoriander, chopped
- 1 x 250gpouch microwave pilau rice
- Fine salt and black pepper
Method
- Heat the oil in a large frying pan over a high heat. Add the chicken and fry for about 4 minutes, turning, until golden all over and starting to catch at the edges.
- Add the onion, garlic and ginger. Cook for 2 minutes, stirring, until the onion softens and the garlic smells sweet rather than raw.
- Stir in the garam masala, turmeric and smoked paprika. Fry for 30 seconds until the spices darken a shade and turn fragrant.
- Pour in the passata, season generously with salt and pepper, and simmer for 3 minutes until the sauce thickens slightly and clings to the chicken. Check the thickest part reaches 75°C for 30 seconds.
- Stir in the double cream and butter until melted through and the sauce turns silky and burnished orange. Taste and adjust the seasoning.
- Ping the pilau rice according to the pouch. Spoon the butter chicken over the rice and scatter with the chopped coriander.
Per serving
- kcal
- 702
- protein
- 36.2g
- fibre
- 7.6g
- carbs
- 30.2g
- fat
- 48g
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