Butter Chicken With Spinach & Basmati

Recipe by Roxxy
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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat butter and 1 tablespoon of the oil in a large heavy based saucepan. Cook the chicken in batches until browned. Transfer to a bowl.
  • Reduce heat and add remaining oil. Add onion and cook, stirring occasionally, for 5 minutes or until soft.
  • Add ginger, garlic and spices. Cook, stirring, until fragrant (about 30 seconds).
  • Add tomato puree and chicken (including juices). Simmer 10 minutes, stirring occasionally.
  • Place cornflour in a small bowl. Stir in 1 tablespoon cream and set aside. Add remaining cream and yoghurt to chicken mixture - stir to combine.
  • Simmer 10 minutes, stirring occasionally. Add cornflour mixture and stir for 1 minute longer or until thickened.
  • Add spinach and stir just until wilted. Season with salt.
  • Cook rice as per directions on pack. Serve butter chicken with rice and top with flaked almonds.
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