Skip to the beginning of the images gallery

Butter chicken

Name: Butter chicken
Cook time: 25 min
Yield: 4

with broccolini, garlic naan and raita

Ready in around 25 mins

RECIPE FACT:

Butter chicken originated in Delhi, the capital territory of India, sometime during the 1950s. During this time, a man named Kundan Lal Gurjal operated a restaurant in the city, called Moti Mahal.

Nutritional Info:

Energy: 3059kj (731Kcal)
Protein: 42g
Carbohydrate: 56g
Fat: 37g
Contains: Milk, Soy, Gluten

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Preheat the oven to 180⁰C (fan-bake).
1. TO COOK THE RICE:

Empty the basmati rice into a medium sized pot with a tight-fitting lid and add 500 ml of warm water. Place the pot on the stovetop and bring to the boil over a high heat. Once the rice is boiling place lid on the pot and reduce the heat to low and cook for 12 mins. Turn off the heat and let stand for 4 mins covered. Remove the lid and fluff the rice with a fork.
2. TO COOK THE BUTTER CHICKEN:

Cut the capsicum in half and remove all the seeds then slice into 1cm strips. Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut each breast into 2cm pieces. Heat a drizzle of cooking oil in a large deep sided non-stick frying pan over a medium-high heat. Add the chicken and capsicum and fry for 3-4 mins, turning regularly. Add the butter chicken sauce and stir to combine. Continue to cook for a further 4-5 mins. Remove from the heat and season with salt and pepper.
3. TO COOK THE BROCCOLINI:

Bring a medium sized pot half filled with water to the boil over a high heat. Trim 1 cm off the base of the broccolini stems and discard. Place the broccolini into the boiling water and cook for 2-3 mins. Drain into a colander, place in a serving dish and season with salt and pepper.
4. TO HEAT THE NAANS AND PREPARE THE CORIANDER:

Place the garlic naan breads on a baking tray and warm in the oven for 4-5 mins. Remove from oven and slice each naan into quarters and season with a little salt. Pick the coriander leaves off the stems and finely chop and set aside. With the coriander stems, finely chop and stir into the butter chicken.
TO SERVE:

Place a serving of rice on each plate and ladle the butter chicken to the side. Garnish the butter chicken with a drizzle of raita and a sprinkle of chopped coriander leaves. Serve the broccolini and toasted naan on the side.