Name: Butter chicken and raita
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 1 kilogram chicken thigh fillets, cubed; 1/4 cup greek yoghurt, plus 1/2 cup extra; 1/4 cup tandoori paste; 90 gram butter; 1 onion, sliced; 1 long green chilli, seeded, finely chopped; 2 piece ginger, peeled, grated; 2 teaspoon garam marsala; 2 teaspoon ground cumin; 1 1/2 teaspoon paprika; 400 gram can tomato puree; 120 gram baby spinach, roughly chopped; steamed rice, coriander leaves, to serve; Raita; 1 cup greek yoghurt; 1 lebanese cucumber, grated; 2 tablespoon lemon juice; 1/2 teaspoon ground cumin

Butter chicken and raita

Skip to Recipe

Serves 6

Prep

20M

Cook

25M

Total

45M

Ingredients

1 kilogram chicken thigh fillets, cubed

1/4 cup greek yoghurt, plus 1/2 cup extra

1/4 cup tandoori paste

90 gram butter

1 onion, sliced

1 long green chilli, seeded, finely chopped

2 piece ginger, peeled, grated

2 teaspoon garam marsala

2 teaspoon ground cumin

1 1/2 teaspoon paprika

400 gram can tomato puree

120 gram baby spinach, roughly chopped

steamed rice, coriander leaves, to serve

Raita

1 cup greek yoghurt

1 lebanese cucumber, grated

2 tablespoon lemon juice

1/2 teaspoon ground cumin

Method

1.Combine chicken, yoghurt and tandoori paste in a shallow dish. Mix well. Cover; chill 2 hours.

2.Melt half butter in a large, deep frying pan on medium heat. Cook chicken 6-8 minutes, turning, until browned all over; remove and set aside.

3.To make raita, in a small bowl, mix all ingredients together.

4.Heat remaining butter in same pan. Saute onion 4-5 minutes, until lightly golden. Add chilli, ginger, garam masala, cumin and paprika. Cook, stirring, 1- 2 minutes, until fragrant.

5.Return chicken to pan with tomato puree; bring to boil. Reduce heat to low; simmer 5-10 minutes, until sauce thickens.

6.Stir extra yoghurt and spinach through; heat gently. Serve on a bed of rice, garnished with coriander. Accompany with raita.

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