Ingredients
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1
-
1
-
1 1/2
-
1
-
1
-
1
-
2
-
2
-
1
-
1
-
-
-
-
-
Directions
Butter Chicken With Spinach & Basmati,* can also be served with Jasmine Rice * for convenience, use store-bought butter chicken paste or simmer sauce. * use tomato puree not tomato paste,This is a great version of butter chicken and we loved the addition of the fresh spinach. The only change I made was to add additional cream as I like it with a little less of a tomato taste and more creamy. This dish came together quickly and made a great dinner entree. Made for Spring PAC, April, 2013,* can also be served with Jasmine Rice * for convenience, use store-bought butter chicken paste or simmer sauce. * use tomato puree not tomato paste
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Steps
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1
Done
|
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. |
|
2
Done
|
Reduce Heat and Add Remaining Oil. Add Onion and Cook, Stirring Occasionally, For 5 Minutes or Until Soft. |
|
3
Done
|
Add Ginger, Garlic and Spices. Cook, Stirring, Until Fragrant (about 30 Seconds). |
|
4
Done
|
Add Tomato Puree and Chicken (including Juices). Simmer 10 Minutes, Stirring Occasionally. |
|
5
Done
|
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. |
|
6
Done
|
Simmer 10 Minutes, Stirring Occasionally. Add Cornflour Mixture and Stir For 1 Minute Longer or Until Thickened. |
|
7
Done
|
Add Spinach and Stir Just Until Wilted. Season With Salt. |
|
8
Done
|
Cook Rice as Per Directions on Pack. Serve Butter Chicken With Rice and Top With Flaked Almonds. |
