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Butter chicken

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

with poppadoms 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: 3,031kJ (724kcal)
Protein: 46g
Carbohydate: 68g
Sugars: 11g
Fat, total:27g
Saturated:18g
Sodium:1,123mg
Contains:Milk

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO COOK CHICKEN:
Slice 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. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken, capsicum then cook for 3-4 mins, stirring regularly. Add the butter chicken sauce, stir to combine and cook for a further 4-5 mins. Remove from the heat and season with salt and pepper.
2. TO COOK THE POPPADOMS:
Stove top option (preferred): Spray a non-stick frying pan over a high heat with a drizzle of oil. Once hot, cook the poppadoms one at a time for about 10-15 seconds on each side. They will crisp up as they cool. Microwave option: Place a poppadom in the microwave one at a time and cook on high for 30-40 secs, turning over halfway through the cooking time. Roughly chop the coriander, including the stalks and set aside.
3. TO COOK THE SWEET STEM BROCCOLI:
Trim the ends off the sweet stem broccoli and discard. Place the sweet stem broccoli 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 (preferred): Open the bag of steamed basmati rice, breaking up clumps by squeezing gently, add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of rice, breaking up clumps by squeezing gently. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the rice and cook for 2-3 mins until hot.
TO SERVE:
Spoon the rice onto plates and ladle over the butter chicken. Drizzle with raita and sprinkle over chopped coriander. Serve the sweet stem broccoli and poppadoms on the side.