Nothing quite satisfies the taste buds like a flavourful butter chicken curry. Sided with toasted buttery naan and a refreshing sambal. Now go on, hurry and start the curry, Chef!
Fragrant Butter Chicken
Fragrant Butter Chicken
with a buttery naan bread & tomato sambal
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Butter Chicken Spice
- Chicken
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Coriander
- Fresh Cream
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Naan Bread
- Naan Breads
- Onion
- Onions
- Tomato
- Tomato Passata
- Tomatoes
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter
TIME TO RICE AND SHINE!
Place the rinsed rice in a pot with 150ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
GET IT GOLDEN
Place a pot over high heat with a drizzle of oil. When hot, fry the chicken pieces until golden but not cooked through, 1-2 minutes (shifting occasionally). Remove from the pot and set aside.
COOK THE CURRY BASE
Return the pot to medium heat with a drizzle of oil. When hot, fry ¾ of the diced onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic & ginger and the butter chicken curry spice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata and 200ml of water. Bring to a simmer and cook until thickened, 12-15 minutes (stirring occasionally).
A DREAMY CREAMY SAUCE
Once the sauce has thickened, stir through the cream and simmer until starting to thicken, 5-6 minutes. In the final 1-2 minutes, add the fried chicken pieces. Loosen with a splash of water, if necessary. Add a sweetener (to taste) and seasoning.
SOMEBODY SAY SAMBAL?
In a small bowl, combine the diced tomatoes, ½ the chopped coriander, the remaining onion (to taste), a drizzle of olive oil, and seasoning.
NAAN COMPARE TO THIS
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, toast the naan bread until golden brown, 1-2 minutes per side. Cut into quarters.
WARM UP THE BELLY
Bowl up the curry. Side with the rice and the sambal. Garnish with the remaining coriander.
White Basmati Rice - 75ml
Free-range Chicken Breast - 1
Onion - 1
Garlic Clove - 1
Fresh Ginger - 10g
Butter Chicken Spice - 20ml
Tomato Passata - 100ml
Fresh Cream - 40ml
Tomato - 1
Fresh Coriander - 3g
Naan Bread - 1
TIME TO RICE AND SHINE!
Place the rinsed rice in a pot with 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
GET IT GOLDEN
Place a pot over high heat with a drizzle of oil. When hot, fry the chicken pieces until golden but not cooked through, 1-2 minutes (shifting occasionally). Remove from the pot and set aside.
COOK THE CURRY BASE
Return the pot to medium heat with a drizzle of oil. When hot, fry ¾ of the diced onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic & ginger and the butter chicken curry spice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata and 400ml of water. Bring to a simmer and cook until thickened, 12-15 minutes (stirring occasionally).
A DREAMY CREAMY SAUCE
Once the sauce has thickened, stir through the cream and simmer until starting to thicken, 6-7 minutes. In the final 1-2 minutes, add the fried chicken pieces. Loosen with a splash of water, if necessary. Add a sweetener (to taste) and seasoning.
SOMEBODY SAY SAMBAL?
In a small bowl, combine the diced tomatoes, ½ the chopped coriander, the remaining onion (to taste), a drizzle of olive oil, and seasoning.
NAAN COMPARE TO THIS
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, toast the naan breads until golden brown, 1-2 minutes per side. Cut into quarters.
WARM UP THE BELLY
Bowl up the curry. Side with the rice and the sambal. Garnish with the remaining coriander.
White Basmati Rice - 150ml
Free-range Chicken Breasts - 2
Onion - 1
Garlic Clove - 1
Fresh Ginger - 20g
Butter Chicken Spice - 40ml
Tomato Passata - 200ml
Fresh Cream - 80ml
Tomato - 1
Fresh Coriander - 5g
Naan Breads - 2
TIME TO RICE AND SHINE!
Place the rinsed rice in a pot with 450ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
GET IT GOLDEN
Place a pot over high heat with a drizzle of oil. When hot, fry the chicken pieces until golden but not cooked through, 1-2 minutes (shifting occasionally). Remove from the pot and set aside.
COOK THE CURRY BASE
Return the pot to medium heat with a drizzle of oil. When hot, fry ¾ of the diced onions until soft, 4-5 minutes (shifting occasionally). Add the grated garlic & ginger and the butter chicken curry spice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata and 600ml of water. Bring to a simmer and cook until thickened, 15-20 minutes (stirring occasionally).
A DREAMY CREAMY SAUCE
Once the sauce has thickened, stir through the cream and simmer until starting to thicken, 7-8 minutes. In the final 1-2 minutes, add the fried chicken pieces. Loosen with a splash of water, if necessary. Add a sweetener (to taste) and seasoning.
SOMEBODY SAY SAMBAL?
In a small bowl, combine the diced tomatoes, ½ the chopped coriander, the remaining onion (to taste), a drizzle of olive oil, and seasoning.
NAAN COMPARE TO THIS
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, toast the naan breads until golden brown, 1-2 minutes per side. Cut into quarters.
WARM UP THE BELLY
Bowl up the curry. Side with the rice and the sambal. Garnish with the remaining coriander.
White Basmati Rice - 225ml
Free-range Chicken Breasts - 3
Onions - 2
Garlic Cloves - 2
Fresh Ginger - 30g
Butter Chicken Spice - 60ml
Tomato Passata - 300ml
Fresh Cream - 125ml
Tomatoes - 2
Fresh Coriander - 8g
Naan Breads - 3
TIME TO RICE AND SHINE!
Place the rinsed rice in a pot with 600ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
GET IT GOLDEN
Place a pot over high heat with a drizzle of oil. When hot, fry the chicken pieces until golden but not cooked through, 1-2 minutes (shifting occasionally). Remove from the pot and set aside.
COOK THE CURRY BASE
Return the pot to medium heat with a drizzle of oil. When hot, fry ¾ of the diced onions until soft, 4-5 minutes (shifting occasionally). Add the grated garlic & ginger and the butter chicken curry spice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the tomato passata and 800ml of water. Bring to a simmer and cook until thickened, 15-20 minutes (stirring occasionally).
A DREAMY CREAMY SAUCE
Once the sauce has thickened, stir through the cream and simmer until starting to thicken, 7-8 minutes. In the final 1-2 minutes, add the fried chicken pieces. Loosen with a splash of water, if necessary. Add a sweetener (to taste) and seasoning.
SOMEBODY SAY SAMBAL?
In a small bowl, combine the diced tomatoes, ½ the chopped coriander, the remaining onion (to taste), a drizzle of olive oil, and seasoning.
NAAN COMPARE TO THIS
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, toast the naan breads until golden brown, 1-2 minutes per side. Cut into quarters.
WARM UP THE BELLY
Bowl up the curry. Side with the rice and the sambal. Garnish with the remaining coriander.
White Basmati Rice - 300ml
Free-range Chicken Breasts - 4
Onions - 2
Garlic Cloves - 2
Fresh Ginger - 40g
Butter Chicken Spice - 80ml
Tomato Passata - 400ml
Fresh Cream - 160ml
Tomatoes - 2
Fresh Coriander - 10g
Naan Breads - 4
Woolies Products in this dish
