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Butter chicken

Name: Butter chicken
Cook time: 20 min
Yield: 1
Cuisine: Delhi, India

with cardamon rice and mint raita

Ready in around 20 mins

RECIPE FACT:

The dish was developed in 1947 by the founders of the Moti Mahal restaurant in Delhi, India.

Nutritional Info:

Energy: 3819kj (913Kcal)
Protein: 50g
Carbohydrate: 98g
Fat: 39g
Contains: Gluten, Soy, Milk

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 200⁰C (fan-bake).
1. TO PREPARE THE CAPSICUM AND COOK THE BROCCOLINI:

Line an oven tray with baking paper. Remove the roasted capsicum from its packaging, discarding any liquid and slice into 1/2 cm strips and set aside. Trim the woody ends off the broccolini and place onto the tray. Drizzle with oil and season with salt and pepper. Cook in the oven for 5 mins. Add the garlic naan bread to the oven with the broccolini and cook for a further 4-5 mins. Remove from oven, slice the naan into quarters and season with a little salt.
2. TO COOK THE BUTTER CHICKEN:

Remove the free-range chicken breast from its packaging and pat dry with a paper towel. Cut the chicken into 3 even pieces. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the chicken and fry for 2-3 mins, turning regularly. Turn the heat to medium-low and add the butter chicken paste, coconut cream, sliced roasted capsicum and stir to combine. Continue to cook for a further 2-3 mins or until chicken is cooked through. Remove from the heat and season with salt and pepper.
3. TO HEAT THE CARDAMON RICE:

Microwave option (preferred): Open the bag of steamed cardamon 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 cardamon 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. Roughly chop the coriander including the stalks.
TO SERVE:

Place the cardamon rice on a plate and ladle the butter chicken on top. Garnish with a drizzle of mint raita and a sprinkle of chopped coriander. Serve with roasted broccolini and the toasted naan on the side.