Butter Chicken with Spinach and Basmati

Name: Butter Chicken with Spinach and Basmati
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1 package basmati rice (450 g); 1 tbsp butter; 1.5 tbsp canola oil; 1 kg chicken thigh fillet; 1 onion; 1 tbsp finely grated fresh ginger; 2 garlic cloves; 2 tsp ground cumin; 1 tsp ground cardamom; 1 tsp coriander powder; 1 tsp garam masala; 0.25 tsp chili powder; 1.25 cup tomatoes; 3 tsp cornflour; 0.5 cup thickened cream; 0.5 cup greek style natural yoghurt; 50 g baby spinach leaves; salt; 0.25 cup toasted sliced almonds

Chicken, basmati rice and spinach come together in this South Asian dish, fragrant with ginger and cumin and simmered on the stove. Finish with flaked almonds.

40 min · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 25 min · 40 min total
Difficulty: medium

1
Heat butter and 1 tablespoon of the oil in a large heavy based saucepan. Cook the chicken in batches until browned. Transfer to a bowl.
2
Reduce heat and add remaining oil. Add onion and cook, stirring occasionally, for 5 minutes or until soft.
5 min
3
Add ginger, garlic and spices. Cook, stirring, until fragrant (about 30 seconds). Add tomato puree and chicken (including juices). Simmer 10 minutes, stirring occasionally.
4
Place cornflour in a small bowl. Stir in 1 tablespoon cream and set aside. Add remaining cream and yoghurt to chicken mixture - stir to combine.
5
Simmer 10 minutes, stirring occasionally. Add cornflour mixture and stir for 1 minute longer or until thickened.
6
Add spinach and stir just until wilted. Season with salt. Cook rice as per directions on pack. Serve butter chicken with rice and top with flaked almonds.