Creamy Butter Chicken with Rice
This Butter Chicken with Rice is a delightful and easy-to-make dish. The creamy, flavourful sauce, combined with tender chicken, is a true comfort food classic. The coriander adds a fresh, aromatic touch, and the naan bread is perfect for soaking up all the delicious sauce. A healthy and satisfying meal that's sure to become a family favourite.
Ingredients
basmati rice150 g
garlic2 whole
unsalted butter280 g
coriander1 g
chicken breasts240 g
korma curry paste50 g
north indian style spice mix1 whole
tomato puree3 tsp
chicken stock paste10 tbsp
creme fraiche150 g
plain naans2 whole
water450 ml
sugar3 tsp
salt0.5 pinch
black pepper0.5 pinch
Instructions
Chef's Tips
For extra flavour, toast the spices in a dry pan before adding the other ingredients to the curry. This will enhance their aroma and taste.
Get the Rice On
Pour 300ml of water into a medium saucepan and add 0.5 tsp of salt. Bring to a boil.
Get the Rice On
Add the basmati rice to the boiling water, then turn the heat down to medium and cover with the lid. Leave to cook for 10 minutes, then remove the pan from the heat and leave to the side for another 10 minutes.
Fry the Chicken
Peel and grate the garlic. Roughly chop the coriander. Heat a drizzle of extra virgin olive oil in a large frying pan on medium-high heat. Add the diced chicken and season with salt and black pepper. Fry for 5 minutes, turning occasionally.
Curry Up
Once the chicken is browned, stir in the garlic, korma curry paste and north indian style spice mix. Cook for 1 minute.
Curry Up
Add the tomato puree, chicken stock paste, creme fraiche, sugar and 150ml of water. Stir, then bring to the boil. Lower the heat and simmer gently until the sauce has thickened and the chicken is cooked through for 8 minutes.
Warm the Naans
If you don't have a toaster, heat your oven to 220°C/200°C fan/gas mark 7 for the naans while the sauce simmers. When the curry has 5 minutes left to cook, cut the naans in half widthways, then put in your toaster until golden. If you're using the oven, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through for 3 minutes.
Bring on the Butter
Once the sauce has thickened and the chicken is cooked, vigorously stir in two thirds of the butter until melted. Taste and season with salt and black pepper if needed.
Serve
When everything's ready, fluff up the rice with a fork and share between your bowls. Top with your ultimate butter chicken. Spread the remaining butter over the naans and serve them alongside. Finish with a scattering of the coriander.
