Butter Chicken With Spinach & Basmati

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 (450 g) package basmati rice
• 1 tablespoon butter
• 1 1/2 tablespoons canola oil
• 1 kg chicken thigh fillet, cut into 3 cm pieces
• 1 onion, finely chopped
• 1 tablespoon finely grated fresh ginger
• 2 garlic cloves, crushed
• 2 teaspoons ground cumin
• 1 teaspoon ground cardamom
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1/4 teaspoon chili powder
• 1 1/4 cups tomatoes, puree*
• 3 teaspoons cornflour
• 1/2 cup thickened cream
• 1/2 cup greek style natural yoghurt
• 50 g baby spinach leaves
• salt, to taste
• 1/4 cup toasted sliced almonds, to serve

Recipe

• 1 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 reduce heat and add remaining oil. add onion and cook, stirring occasionally, for 5 minutes or until soft.
• 3 add ginger, garlic and spices. cook, stirring, until fragrant (about 30 seconds).
• 4 add tomato puree and chicken (including juices). simmer 10 minutes, stirring occasionally.
• 5 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 simmer 10 minutes, stirring occasionally. add cornflour mixture and stir for 1 minute longer or until thickened.
• 7 add spinach and stir just until wilted. season with salt.
• 8 cook rice as per directions on pack. serve butter chicken with rice and top with flaked almonds.