Classic Butter Chicken with Rice

Tips and inspiration

Succulent chicken nestled in a decadent sauce, what could be better? The marriage of intense tomato, garlic, yoghurt and blended spices is loved by all, so why not transport yourself to the curry houses of Delhi with this delicious recipe. For the final flourishes, we have garnished with fried shallot, crispy ginger and a few knobs of butter. Serve with a side of spiced onions and capsicum, fluffy rice and dig in!!

Method

Step one

First, prepare your garnishes by heating ½ tsp. vegetable oil in a small frying pan over a medium heat and fry the shallots for 4-5 minutes. Then add the ginger, to fry for a few minutes more until both are golden and crispy. Remove from the pan and leave to one side on a piece of kitchen roll.

Step two

Make the capsicum and onion side by heating the oil in a frying pan over a medium high heat to fry the mustard and cumin seeds for 30 seconds. Then add the onion and capsicum, to cook for 10 minutes, stirring every so often, until the onion and capsicum are just tender. Stir through the pinch of turmeric and add some salt to taste, then set to one side and keep warm until you’re ready to serve.

Step three

To prepare the curry, place a pan over a medium high heat and add a tbsp. of vegetable oil and the spices from the spice sachet in the kit.

Step four

Cook until aromatic, then add the chicken breast to brown lightly. Cook for a minute or so before adding in the base sauce and simmer for a few minutes.

Step five

Stir in the main sauce and simmer for 4-5 minutes until the chicken is cooked through, adding a splash of water if needed.

Step six

Scatter over the fried shallot and ginger, serve with the lemon wedges and a few knobs of butter.