This recipe for The Best Butter Chicken Curry With Jeera Rice is a perfect dinner treat. Serve it as is, with a delicious naan or roti, use it as a pizza topping or in a bunny chow. This recipe is so easy and so versatile.
Butter Chicken Recipe
INGREDIENTS
- 500 g chicken fillet cut into pieces
- 1 Tbsp Chilli powder
- 5ml garam masala
- 10ml garlic
- 5ml methi seeds crushed
- Salt to taste
- 100g ghee/butter
- 5 to 6 tomatoes liquidized
- 2,5ml egg yellow food colouring
- 125-150 ml fresh cream
- Freshly chopped coriander
METHOD
1. Marinate the chicken in spices and salt.
2. In a heavy-based saucepan, heat ghee/butter until melted.
3. Add marinated chicken and cook for 10 minutes on medium heat.
4. Add tomato and cook for 5 minutes.
5. Add colouring and cream, lower heat, and cook for a further 10 minutes.
6. Garnish with freshly chopped coriander and serve with rice or naan bread.
BUTTER CHICKEN PREP TIME: 10 MINS
COOKING TIME: 20 TO 30 MINS
SERVES 2 TO 3
Jeera Rice Recipe
INGREDIENTS
- 250ml Basmati/Jasmine Rice
- 500ml Hot water for soaking
- 750ml Boiling water for cooking
- 5ml Cumin Seeds
- 5ml Salt
GARNISH
A dollop of butter
METHOD
1. Soak rice in boiling water for 10-15mins.
2. Drain the rice and in a large saucepan add
hot water and bring to a boil.
3. Add the soaked, drained rice together
with the jeera seeds and salt.
4. Cover and boil for 10 minutes or until
rice grains are firm to the touch.
5. Most of the water should be
absorbed.
6. Allow to stand for 10 minutes. Drain off
any excess water.
7. Heat before serving
8. Garnish hot rice with a dollop of butter.
JEERA RICE PREP TIME: 10 -15 MINS
COOKING TIME: 15 TO 20 MINS
SERVES 2 TO 3
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