Australian Women's Weekly
Ingredients
Method
1.Combine paste, buttermilk and chicken in a medium bowl.
2.Melt the butter in a large, non-stick frying pan; cook onion, stirring, until onion is soft. Add chicken mixture; cook, uncovered, over medium heat until browned lightly.
3.Add water, bring to the boil; reduce heat, simmer, uncovered, for about 20 minutes, stirring occasionally. Stir in cream.
4.Meanwhile, melt extra butter in a large frying pan; cook extra onion and mustard seeds, stirring, until onion is soft. Add the spinach, cook until spinach wilts.
5.Serve the spinach mixture with butter chicken, topped with coriander, and, steamed basmati rice and chapati, if desired.
Suitable to freeze. Suitable to microwave. If you are short of time, omit the mustard seeds, extra onion and butter, then stir the spinach through the butter chicken at the end of the cooking time.
Note
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