NibbowlSign up free

Back to recipes

Butter Chicken with Rice

Tender chicken in a mild, creamy, tomato-rich curry sauce.

Ingredients

• 700 g boneless skinless chicken thighs
• 150 g natural yoghurt
• 2 tsp garam masala
• 1 tsp ground turmeric
• 2 tsp smoked paprika
• 30 g butter
• 1 onion
• 3 garlic cloves
• 20 g fresh ginger
• 400 g tinned chopped tomatoes
• 1 tbsp tomato purée
• 100 ml double cream
• 300 g basmati rice
• 15 g fresh coriander

Method

1. Cut the chicken into bite-sized chunks. Finely chop the onion, and peel and grate the garlic and ginger.
2. Mix the chicken with the yoghurt, half the garam masala, the turmeric and half the paprika. Leave for at least 10 minutes.
3. Melt the butter in a large pan over a medium heat. Add the onion and cook for 8 minutes, stirring now and then, until soft and golden.
4. Add the garlic, ginger and the rest of the garam masala and paprika and cook for 1 minute.
5. Stir in the tomatoes and tomato purée and simmer for 10 minutes.
6. Add the chicken with its marinade. Simmer for 15 to 20 minutes, stirring now and then, until the chicken is cooked through with no pink.
7. Meanwhile, cook the rice following the packet instructions.
8. Stir the cream into the curry and heat through. Taste and season with salt and pepper.
9. Scatter with chopped coriander and serve with the rice.