Mild Butter Chicken with Rice

• 650 gchicken thigh fillets, cut into large chunks
• 150 mlhot chicken stock
• 2 tbsptomato puree
• 1 x 400gtin chopped tomatoes
• 1½ tspgaram masala
• 1 tbspmild curry powder
• 1onion, finely diced
• 3garlic cloves, grated
• 25 gfresh root ginger, grated
• 150 mlsingle cream
• 40 gunsalted butter
• 120 gnatural yoghurt
• ½lemon, juiced
• 300 gbasmati rice
• 540 mlwater
• salt to taste
• 15 gcoriander, chopped
• 200 gkachumber made with diced cucumber, tomato, red onion, coriander and lemon juice (optional)
• 4naan breads (optional)
• 4 tbspmango chutney (optional)

Method

1. 1Mix the chicken with the yoghurt, lemon juice, half the garam masala and half the curry powder. Cover and refrigerate while you make the sauce.
2. 2Melt the butter in a large deep frying pan over medium heat. Add the onion and cook for about 8 minutes, until soft, glossy and just starting to turn golden at the edges. Stir in the garlic and ginger and fry for 1 minute until fragrant.
3. 3Add the tomato puree along with the remaining garam masala and curry powder, and cook for 2 minutes so the spices wake up. Pour in the chopped tomatoes and hot stock, then simmer for 10 minutes until the sauce has thickened slightly and lost its raw edge. Take the pan off the heat and blitz smooth with a stick blender for a silky finish, or mash well with a potato masher if you prefer it more rustic.
4. 4Return the pan to the heat, tip in the chicken along with all its marinade, and simmer gently for 18 to 20 minutes until the chicken is tender and the thickest pieces reach 75°C for 30 seconds. Stir now and then so the base does not catch.
5. 5Pour in the cream and simmer gently for 2 minutes more, until the sauce takes on that pale terracotta colour. Taste and adjust the salt; it should be mild, buttery and gently spiced rather than hot.
6. 6While the chicken simmers, rinse the rice under cold water until the water runs clearer. Tip into a saucepan with the 540ml water and a pinch of salt. Bring to the boil, clamp on a lid, drop the heat to its lowest setting and cook for 10 minutes. Pull off the heat and rest, lid on, for 5 minutes before fluffing with a fork.
7. 7Serve the butter chicken with the rice and chopped coriander. Add the optional warmed naan, mango chutney and kachumber if using.

Per serving

kcal

714

protein

43.5g

fibre

5.5g

carbs

78.2g

fat

24.8g