Recipe

Butter chicken with spinach and mustard seeds

Nov 27, 2013 1:00pm
  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Butter chicken with spinach and mustard seeds
  • 1/2 cup (125ml) butter chicken paste
  • 1/4 cup (60ml) buttermilk
  • 1 kilogram chicken thigh fillets, chopped coarsely
  • 20 gram butter
  • 1 large (200g) brown onion, sliced thinly
  • 1 cup (250ml) water
  • 1/2 cup (125ml) thickened light cream
  • 10 gram butter, extra
  • 1 medium (150g) onion, sliced thinly, extra
  • 1 teaspoon yellow mustard seeds
  • 150 gram baby spinach leaves
  • 1/4 cup loosely packed fresh coriander leaves

Method

Butter chicken with spinach and mustard seeds
  • 1
    Combine paste, buttermilk and chicken in a medium bowl.
  • 2
    加入融化的黄油在一个大的不粘煎锅;cook onion, stirring, until onion is soft. Add chicken mixture; cook, uncovered, over medium heat until browned lightly.
  • 3
    Add water, bring to the boil; reduce heat, simmer, uncovered, for about 20 minutes, stirring occasionally. Stir in cream.
  • 4
    Meanwhile, melt extra butter in a large frying pan; cook extra onion and mustard seeds, stirring, until onion is soft. Add the spinach, cook until spinach wilts.
  • 5
    Serve the spinach mixture with butter chicken, topped with coriander, and, steamed basmati rice and chapati, if desired.

Notes

Suitable to freeze. Suitable to microwave. If you are short of time, omit the mustard seeds, extra onion and butter, then stir the spinach through the butter chicken at the end of the cooking time.

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