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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: 3574kj (854Kcal)
Protein: 50g
Carbohydrate: 96g
Fat: 33g
Contains: Gluten, Milk, Soy

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 180⁰C (fan-bake). Bring a pot of salted water to the boil.
1. TO COOK THE BUTTER CHICKEN:

Cut the roasted capsicum into 1 cm strips. Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Cut each breast into 2 cm pieces. Heat a drizzle of oil in a large non-stick frying pan over a medium-high heat. Once hot 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.
2. TO HEAT THE NAANS AND CHOP THE CORIANDER:

Line an oven tray with baking paper. Place the garlic naan onto the 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. Roughly chop the coriander leaves and stalk and set aside.
3. TO COOK THE BROCCOLINI:

Trim the ends off the broccolini 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 RICE:

Microwave option (preferred): Open the bag of steamed rice breaking up any clumps by squeezing gently and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed rice breaking up any clumps by squeezing gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the rice and cook for 2-3 mins until hot.
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. Serve the broccolini and toasted naan on the side.