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Butter chicken

Butter chicken

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A star rating of 4 out of 5.28 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Cooked with butter, cashew nut butter, tangy passata and plenty of spices, this chicken curry is rich, indulgent and ready in less than an hour

Nutrition: per serving
NutrientUnit
kcal358
fat18g
saturates9g
carbs13g
sugars8g
fibre2g
protein34g
salt0.3g
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Ingredients

  • 25g butter
  • 1 onion, halved and finely sliced
  • 4 skinless chicken breasts, cut into chunks
  • 2 tbsp garam masala
  • 3 garlic cloves, crushed
  • 1 tbsp finely grated ginger
  • 500g passata
  • 2 tbsp cashew nut butter
  • 50ml double cream
  • handful coriander, chopped
  • cooked rice, to serve
  • wilted spinach, to serve

Method

  • STEP 1

    Heat the butter in a large pan and fry the onion over a medium heat for 5 mins until soft. Add the chicken and continue to fry until turning golden brown. Add the garam masala, garlic, ginger and passata. Leave to simmer, uncovered, for 20 mins.

  • STEP 2

    Just before serving, stir in the cashew nut butter and cream, season to taste and serve scattered with coriander, and with the cooked rice and wilted spinach on the side.

Goes well with

Recipe from Good Food magazine, January 2015

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Overall rating

A star rating of 4 out of 5.28 ratings
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