Ultimate Butter Chicken Curry
Whip up a delightful and healthy Butter Chicken Curry, packed with tender chicken and aromatic spices. This vibrant dish is a feast for your taste buds and a boost for your well-being!
Ingredients
basmati rice225 g
garlic2 whole
coriander20 g
korma curry paste50 g
north indian style spice mix1 whole
tomato puree3 tsp
creme fraiche20 g
unsalted butter30 g
chicken breasts240 g
black pepper1 pinch
chicken stock paste1 tbsp
plain naan0.3 whole
sugar1 tsp
salt3 pinch
extra virgin olive oil1 tbsp
water650 ml
Instructions
Chef's Tips
For an extra creamy sauce, stir in a tablespoon of full-fat Greek yoghurt at the very end, just before serving.
To prevent the rice from sticking, rinse it under cold water until the water runs clear before cooking.
If you prefer a spicier kick, add a pinch of chilli flakes along with the spice mix.
Prepare Ingredients
Mince the garlic, finely chop the coriander, and measure out all your ingredients.
Cook the Rice
Pour 450 ml of water into a medium saucepan with a tight-fitting lid. Add the basmati rice and ½ tsp of salt, then bring to a boil. Once boiling, reduce the heat to medium-low, cover, and cook for 10 minutes. Remove the pan from the heat and leave it to the side for another 10 minutes, allowing the rice to steam in its own heat.
Brown the Chicken
Meanwhile, heat a drizzle of extra-virgin olive oil in a large frying pan over a medium-high heat. Add the diced chicken and season with salt and pepper. Fry until browned all over, about 5-6 minutes. Ensure you wash your hands thoroughly after handling raw chicken.
Simmer the Curry
Once the chicken is browned, stir in the minced garlic, korma curry paste, and North Indian style spice mix. Cook for 1 minute until fragrant. Add the tomato puree, chicken stock paste, creme fraiche, sugar, and 200 ml of water for the sauce. Stir everything together, then bring to a boil. Lower the heat and simmer gently until the sauce has thickened and the chicken is cooked through, about 8-10 minutes. The chicken should be white and opaque when cut into the thickest part.
Warm the Naans
While the curry simmers, preheat your oven to 220°C/200°C fan/gas mark 7 for the naans. If using a toaster, cut the naans in half widthways and toast until golden. If using the oven, place the naans on a baking tray, sprinkle with a little water, and warm through for 2-3 minutes.
Finish the Sauce
When the sauce has thickened and the chicken is cooked, vigorously stir in two-thirds of the unsalted butter until melted. Taste and season with salt and pepper if needed.
Serve and Garnish
Once everything is ready, fluff up the rice with a fork and divide it 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 chopped coriander.
