Mild butter chicken
11
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Mild on the heat, but bursting with authentic Indian curry favours, this will quickly become a family favourite
Ingredients
Brown onion
1 medium, finely chopped
Garlic
1 clove(s), finely chopped
Fresh ginger
20 g, (4cm) peeled, finely grated
Chicken thigh, skinless, raw
400 g, (buy 500g), fat trimmed, cut into 3cm pieces
Garam masala
2 tsp
Ground cumin
1 tsp
Ground coriander
1 tsp
Cinnamon quill
1 whole
Ground chilli
1 g
Cherry tomatoes
250 g
Tomato passata
1 cup(s), (260g)
Baby spinach
120 g
Light cream
⅓ cup(s), (80ml)
Cooked basmati rice
4 cup(s), (680g)
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a 20cm-base saucepan with oil and heat over medium-high heat. Add onion, garlic and ginger and cook, stirring, for 3 minutes or until softened. Add chicken pieces and cook, stirring, for 3–4 minutes or until chicken changes colour. Add garam masala, cumin, coriander, cinnamon stick and chilli powder and cook, stirring, for 1 minute or until fragrant.
2
Add tomatoes, passata, 1 cup (250ml) water and bring to the boil. Reduce heat to medium and simmer for 20 minutes or until sauce thickens slightly. Reduce heat to low. Add cream and spinach and cook, stirring, for 1 minute or until spinach wilts. Remove and discard cinnamon stick. Serve butter chicken with basmati rice.
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