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All rights reserved
All rights reserved
Quick butter chicken and cucumber raita
This recipe proves you can still cook a delicious dinner even when time is short.
SERVES
2
TO
4
TOTAL TIME
Ingredients
Butter chicken
- 3 tablespoons (45 millilitres) butter, divided
- 1 small onion, thinly sliced
- 3 garlic cloves, finely diced
- 1-inch (2.5 centimetres) ginger, finely diced
- 1 tablespoon (15 millilitres) curry powder
- 1 teaspoon (5 millilitres) garam masala
- 1 teaspoon (5 millilitres) cumin
- 1/8 teaspoon (0.5 millilitres) chili flakes (more if you like it spicy)
- 1/8 teaspoon (0.5 millilitres) salt
- 8 boneless, skinless chicken thighs
- 1 cup (240 millilitres) tomato sauce
- 1 cup (240 millilitres) heavy cream
- Chopped cilantro, to garnish
Cucumber raita
- 1 English cucumber
- 1 ½ cup plain Greek yogurt
- ¼ cup (60 millilitres) chopped cilantro
- ½ teaspoon (2.5 millilitres) ground cumin
- ¼ teaspoon (1 millilitre) ground coriander
- Salt and pepper
Directions
Butter chicken
- Heat two tablespoons of butter in large frying pan over medium-high heat. Add onions to pan and stir to coat in butter.
- Add garlic, ginger, curry powder, garam masala, cumin, chili flakes, and salt. Cook, stirring until fragrant and onions are translucent.
- Dice chicken into one-inch pieces. Add chicken to frying pan and stir to coat in spices, cook for three to five minutes or until no longer pink.
- Pour in tomato sauce and stir to combine. Bring to a simmer. Cook for 12-15 minutes or until chicken is cooked through.
- Stir in heavy cream and remaining butter. Cover and cook for five to eight minutes.
- Serve over basmati rice with cucumber raita and garnish with chopped cilantro.
Cucumber raita
- Grate cucumber into a bowl. Squeeze out excess liquid.
- Add cucumber, Greek yogurt, cilantro, ground cumin, ground coriander, salt, and pepper to a bowl and stir to combine.
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