BUTTER CHICKEN WITH SPINACH & BASMATI
* can also be served with Jasmine Rice * for convenience, use store-bought butter chicken paste or simmer sauce. * use tomato puree not tomato paste
Provided by Roxxy
Categories Asian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Heat butter and 1 tablespoon of the oil in a large heavy based saucepan. Cook the chicken in batches until browned. Transfer to a bowl.
- Reduce heat and add remaining oil. Add onion and cook, stirring occasionally, for 5 minutes or until soft.
- Add ginger, garlic and spices. Cook, stirring, until fragrant (about 30 seconds).
- Add tomato puree and chicken (including juices). Simmer 10 minutes, stirring occasionally.
- Place cornflour in a small bowl. Stir in 1 tablespoon cream and set aside. Add remaining cream and yoghurt to chicken mixture - stir to combine.
- Simmer 10 minutes, stirring occasionally. Add cornflour mixture and stir for 1 minute longer or until thickened.
- Add spinach and stir just until wilted. Season with salt.
- Cook rice as per directions on pack. Serve butter chicken with rice and top with flaked almonds.
Nutrition Facts : Calories 982.2, Fat 36.6, SaturatedFat 13.1, Cholesterol 259.9, Sodium 286.7, Carbohydrate 99.3, Fiber 6.3, Sugar 5.5, Protein 62.5
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