Butter Chicken Curry with Basmati Rice | Rice Recipes | SunRice

Butter Chicken Curry with Basmati Rice

Easy

< 1 Hour

Serves 4

Butter Chicken Curry with Basmati Rice

Ingredients Method

Ingredients


Basmati 2Kg Png Transparent How to Cook White Rice

Method


  1. To make the marinade for the chicken combine lemon juice, yoghurt, turmeric, masala, chilli powder, cumin, ginger and garlic. Add chicken and stir to coat. Cover and refrigerate for 2 hours or overnight if time permits.

  2. Place rice and 1 1/2 cups of stock into a saucepan, bring to the boil over high heat. Reduce heat to low, cover and simmer for 15 minutes until rice has absorbed the stock. Stand without removing the lid for 10 minutes.

  3. Meanwhile, melt the ghee or heat oil in a wok over medium heat. Add the onion, cardamom, paprika and cinnamon. Cook, stirring often for 4-5 minutes until onion is soft. Stir in the ground cashews. Reduce heat to low, add chicken and all the marinade. Combine the passata and remaining ½ cup stock and add to the wok. Simmer, uncovered for 15 minutes.

  4. Stir in cream and simmer for a further 10-15 minutes, until chicken is cooked through and sauce is reduced slightly. Scatter over the coriander and serve with the rice and lime wedges.

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Butter Chicken Curry with Basmati Rice

Easy

< 1 Hour

Serves 4

N/A

Ingredients


Method


  1. To make the marinade for the chicken combine lemon juice, yoghurt, turmeric, masala, chilli powder, cumin, ginger and garlic. Add chicken and stir to coat. Cover and refrigerate for 2 hours or overnight if time permits.

  2. Place rice and 1 1/2 cups of stock into a saucepan, bring to the boil over high heat. Reduce heat to low, cover and simmer for 15 minutes until rice has absorbed the stock. Stand without removing the lid for 10 minutes.

  3. Meanwhile, melt the ghee or heat oil in a wok over medium heat. Add the onion, cardamom, paprika and cinnamon. Cook, stirring often for 4-5 minutes until onion is soft. Stir in the ground cashews. Reduce heat to low, add chicken and all the marinade. Combine the passata and remaining ½ cup stock and add to the wok. Simmer, uncovered for 15 minutes.

  4. Stir in cream and simmer for a further 10-15 minutes, until chicken is cooked through and sauce is reduced slightly. Scatter over the coriander and serve with the rice and lime wedges.