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Recipe

Butter chicken and raita

May 30, 2012 2:00pm
  • 20 mins preparation
  • 25 mins cooking
  • Serves 6
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Ingredients

Butter chicken and raita
  • 1 kilogram chicken thigh fillets, cubed
  • 1/4 cup greek yoghurt, plus 1/2 cup extra
  • 1/4 cup tandoori paste
  • 90 gram butter
  • 1 onion, sliced
  • 1长绿辣椒,播种, finely chopped
  • 2 piece ginger, peeled, grated
  • 2 teaspoon garam marsala
  • 2 teaspoon ground cumin
  • 1又1/2茶匙红辣椒
  • 400 gram can tomato puree
  • 120 gram baby spinach, roughly chopped
  • steamed rice, coriander leaves, to serve
Raita
  • 1 cup greek yoghurt
  • 1 lebanese cucumber, grated
  • 2 tablespoon lemon juice
  • 1/2 teaspoon ground cumin

Method

Butter chicken and raita
  • 1
    Combine chicken, yoghurt and tandoori paste in a shallow dish. Mix well. Cover; chill 2 hours.
  • 2
    Melt half butter in a large, deep frying pan on medium heat. Cook chicken 6-8 minutes, turning, until browned all over; remove and set aside.
  • 3
    To make raita, in a small bowl, mix all ingredients together.
  • 4
    Heat remaining butter in same pan. Saute onion 4-5 minutes, until lightly golden. Add chilli, ginger, garam masala, cumin and paprika. Cook, stirring, 1- 2 minutes, until fragrant.
  • 5
    Return chicken to pan with tomato puree; bring to boil. Reduce heat to low; simmer 5-10 minutes, until sauce thickens.
  • 6
    Stir extra yoghurt and spinach through; heat gently. Serve on a bed of rice, garnished with coriander. Accompany with raita.

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