This delicious, creamy butter chicken recipe is served with Tilda rice. It’s the perfect mid-week treat.
This recipe uses:
Pure Basmati Rice 5kg
Begin my marinating the chicken with the ginger & garlic paste, salt, pepper, coriander & cumin powder, turmeric, chilli powder, yoghurt and lemon juice. Allow to marinate for at least 1 hour in the fridge.
Meanwhile, cook your Tilda rice according to the packet instructions.
To cook the chicken, start by adding the butter and oil to a pan over a medium to high heat.
Add the chicken and stir for around 5 -10 mins until any water has evaporated and the chicken begins to char.
For the curry, add some butter and oil to a pan.
Add the diced onion and ginger & garlic paste to the pan. Stir until the onion begins to brown.
Next add the chopped tomatoes and all the spices. Allow this to cook for around 5 mins.
Once the spices have cooked, add the cashews and blend until creamy.
Stir in the cooked chicken and double cream.
Serve with the Basmati rice and garnish with chopped coriander.
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