The Spice Club Butter Chicken

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ingredients

4 persons

1 tablespoon extra virgin olive oil
1 onion, finely chopped
4 cloves garlic, minced
5cm ginger, finely chopped
180 ml chicken stock
1 can of tomato paste
Salt and pepper to taste
4 tsp The Spice Club curry mix
600 g skinless and boneless chicken fillets, cut into 5 cm cubes
1½ tablespoons fresh lemon juice (from 2 lemons)
200 ml whipped cream
Fresh coriander, for garnish
400 g cooked basmati rice
The spice club coco & hazel (for garnish)

preparation

Cook the rice according to the instructions on the packaging
Heat the olive oil in a large frying pan over medium heat. Add the grated onion and cook until soft, about 2 minutes.
Add the garlic and ginger and fry for another 1 minute.
Pour the chicken stock into the pan and stir in the tomato puree. Season with salt, pepper and The Spice Club curry mix.
Add the chicken pieces to the pan and stir well to combine. Simmer until chicken is cooked through, about 15 minutes.
Stir the lemon juice and whipped cream into the sauce and simmer for another 5 minutes.
Serve the butter chicken with cooked basmati rice and garnish with fresh coriander.

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We are regularly asked why there is no salt in our products, but sometimes there is in the recipes. Read more about this and how reducing salt intake contributes to your health & wallet via the link below.

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