Butter Chicken with Cucumber Salad
This wholesome take on a classic favourite brings together tender chicken pieces simmered in a flavourful tomato-based sauce with aromatic spices.
Ingredients:
Butter Chicken
600g boneless skinless chicken thighs, diced
1 onion, thinly sliced3 ½ tablespoons butter chicken spice mix (see below)
2 cloves garlic, minced
2 teaspoons firmly grated ginger
Zest of 1 lemon
1 teaspoon salt
2 tablespoons butter
1 x 400g can chopped tomatoes
1 tablespoon sweet chilli sauce
Juice of ½ lemon
½ cup cream
3 tablespoons natural unsweetened yoghurt.
Butter Chicken Spice Mix
3 teaspoons garam masala
3 teaspoons ground cumin
3 teaspoons smoked paprika
½ teaspoons ground coriander
1 ½ teaspoons ground turmeric,
¼ - ½ teaspoon of chilli powder
Cucumber Mint Salad
1 Telegraph cucumber cut in 1/2 long ways, thinly sliced
2 tablespoons chopped mint leaves
2 tablespoons chopped coriander leaves
Zest and juice of 1 lemon
To Serve
Steamed rice
100g baby spinach leaves, roughly chopped
½ cup natural unsweetened yoghurt
1/4 cup coriander and mint leaves, chopped
Directions:
Start by cooking the rice
Combine spice mix in a bowl
Pat chicken dry with paper towels and add to butter chicken spice mix.
Add garlic, ginger, lemon zest and salt.
Heat butter in a large fry pan on medium to high heat.
Cook chicken mix and onion for about 5 minutes or until chicken and onions are starting to brown (the chicken does not have to be cooked through yet).
Add tomato, sweet chilli sauce, lemon juice and cream and simmer for 3 minutes or until sauce is slightly reduced and chicken is cooked through.
Season to taste with salt and pepper. Remove from heat and stir through yoghurt.
Toss all cucumber mint salad ingredients together and season to taste with salt and pepper.
Warm naan bread if using it.
Stir spinach leaves through the cooked rice.
Enjoy!
NUTRITIONAL INFORMATION (PER SERVE)
Energy: 2672KJ / 636 kcals
Protein: 35.5g
Fat: 26.0g
Carbohydrate: 64.1g
based on serving without naan bread.
