Butter Chicken with Pilau Rice

• 300 gchicken thigh fillets, cut into bite-sized pieces
• 1 tbspvegetable oil
• 1onion, finely diced
• 2garlic cloves, minced
• 1thumb-sized piece ginger, grated
• 2 tbspgaram masala
• 1 tspturmeric
• 1 tspsmoked paprika
• 200 mlpassata
• 100 mldouble cream
• 20 gbutter
• 15 gcoriander, chopped
• 1 x 250gpouch microwave pilau rice
• Fine salt and black pepper

Method

1. 1Heat the oil in a large frying pan over a high heat. Add the chicken and fry for about 4 minutes, turning, until golden all over and starting to catch at the edges.
2. 2Add the onion, garlic and ginger. Cook for 2 minutes, stirring, until the onion softens and the garlic smells sweet rather than raw.
3. 3Stir in the garam masala, turmeric and smoked paprika. Fry for 30 seconds until the spices darken a shade and turn fragrant.
4. 4Pour in the passata, season generously with salt and pepper, and simmer for 3 minutes until the sauce thickens slightly and clings to the chicken. Check the thickest part reaches 75°C for 30 seconds.
5. 5Stir in the double cream and butter until melted through and the sauce turns silky and burnished orange. Taste and adjust the seasoning.
6. 6Ping the pilau rice according to the pouch. Spoon the butter chicken over the rice and scatter with the chopped coriander.

Per serving

kcal

702

protein

36.2g

fibre

7.6g

carbs

30.2g

fat

48g