with coriander and rice
Butter chicken is a popular, mild-flavoured dish in Indian cuisine. The butter in the recipe plays the crucial role of giving the spiced tomato sauce its beautifully rich and creamy texture.
Allergens
Utensils
Tags
Sweetcorn
1 pack(s)
North Indian Style Spice Mix
1 sachet(s)
Coriander
5 grams
Passata
1 pack(s)
Onion
1 unit(s)
Creme Fraiche
125 grams
Cashews
10 grams
Rice
150 grams
Diced Irish Chicken Breast
260 grams
Butter
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
- Boil a large pot of salted water.
- Once boiling add the rice and cook for 10-12 mins. Drain in a sieve and pop back in the pot. Cover with a lid and leave to the side until ready to serve.
- Halve, peel and chop the onion into small pieces.
- Roughly chop the coriander (stalks and all).
- Drain the sweet corn in a sieve.
- Place a medium pan over medium heat with 2 tbsp butter (double for 4p).
- Once pan is hot, add the diced chicken and season with salt and pepper.
- Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Remove chicken from pan and set aside.
- Add the onion to the butter remaining in the pan and fry until softened, stirring occasionally, 4-5 mins.
- Add the North Indian spice mix and fry for 1 min.
- Add the sweet corn, passata and 100ml water (double for 4p). Simmer for 5-7 mins.
- Stir back in the chicken and half the creme fraiche and warm through. Add a splash of water if required.
- Season the curry to taste with salt, pepper and sugar.
- Serve the butter chicken alongside the rice.
- Garnish with cashews, coriander and a dollop of remaining creme fraiche.
799
kcal
Energy (kcal)
3343
kJ
Energy (kJ)
32.88
g
Fat
17.54
g
of which saturates
83.32
g
Carbohydrate
14.05
g
of which sugars
2.42
g
Dietary Fiber
41.17
g
Protein
0
mg
Cholesterol
1.06
g
Salt
