
Butter chicken
- Miriam Nice
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Serves 4
Easy
Prep: 15 mins
Cook: 30 mins
A star rating of 4 out of 5.33 ratingsRate
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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
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Spiced basmati rice
A star rating of 3.7 out of 5.6 ratings
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A star rating of 4.1 out of 5.53 ratings
Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: per serving
- kcal358
- fat18g
- saturates9g
- carbs13g
- sugars8g
- fibre2g
- protein34g
- salt0.3g
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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.
Recipe from Good Food magazine, January 2015
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A star rating of 4 out of 5.33 ratings
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