BUTTER CHICKEN WITH JEERA RICE
- To prep the chicken you’ll need:
- 5 chicken breasts, cubed
- 2 tablespoons Greek yoghurt
- salt
- chilli spice/ cayenne pepper
- Woolworths butter chicken spice
- ginger paste
- garlic paste
Mix well and cover with cling wrap, refrigerate for 20 – 30 min
- For the gravy you’ll need:
- 2 onions
- ginger paste
- garlic paste
- 2 – 3 tomatoes, chopped
- cream
- 1½ tablespoons good quality butter
- fermented vinegar/ white vinegar
- sugar
- salt
- garam masala
- fresh coriander
Add olive oil to pan or pot, brown chicken, set aside and cover with cling wrap.
Chop up onions, add olive oil and butter to the same pot or pan, add chopped onions and sweat onions.
Add tomatoes and mix well, add water and ginger and garlic paste, mix again.
Add salt to taste, garam masala spice, vinegar, sugar, chilli powder.
Simmer for 20 min, add to blender and blend into fine puree.
Sift liquid into the same pot (It’s a must to sift, butter chicken should be velvety and free of chunks) then add butter (1½ tablespoons) chicken and cream to the sauce.
Turn up the heat and cook for 7 – 10 min.
Garnish with cream and fresh coriander
Note:
A lot of the spices and ingredients don’t have measurements, that’s because I cook according to my taste, I like an overload of garlic and ginger so just season and cook according to your taste preference.
- Jeera Rice
- Soak and rinse 1½ cups basmati rice for 30 min
- Add olive oil to pot, add a chopped onion
- Add 1 tablespoon cumin seeds
- 1 cinnamon quill
- 8 – 12 black peppercorns
- 3 cloves
- 3 cardamom pods and salt
Brown till onion is transparent. Add rice to pot, along with water and squeeze half a lemons juice in.
Cook till its fluffy and fragrant.
Serve with the butter chicken.
Recipe and photo: Daniella Steyn
