Weeknight Butter Chicken

An easy Indian favourite that tastes as good as your local? You butter believe it! With tender chicken marinated in a rich blend of yoghurt and aromatic spices, this luscious curry sauce also features Chicken Bone Broth Lemon & Paprika and creamy cashew butter - your taste buds are in for a treat! Easy to whip up, this recipe will make your weeknight dinner feel like a naan-stop party.

Ingredients

PANTRY ITEMS

Marinade

¾ cup plain yoghurt , full fat

1 ½ tsp turmeric powder

1 ½ tbsp garam masala

½ tsp chilli powder

1 ½ tsp ground cumin

1 ½ tsp smoked paprika

3 chicken breast fillets, cut into bite size pieces

Curry

1 tbsp olive oil

2 tbsp butter

4 cloves garlic, crushed

2 tsp ginger, freshly grated

1 cup tomato passata

1 tbsp tomato paste

1 tbsp Chicken Bone Broth Concentrate Lemon and Paprika

1 ½ tsp salt

1 tbsp Cashew butter (store bought)

½ cup cream

To serve

½ tsp turmeric

Pinch of salt

25g Butter

1 ½ cups basmati rice (pre cooked)

Naan (store bought)

Coriander (optional)

NUTRA ORGANICS INGREDIENTS

Chicken Bone Broth Concentrate Lemon and Paprika

Method

Cook rice to packet instructions, set aside
Combine marinade ingredients in a bowl along with chicken breast.
Preheat oven to 220c, place chicken on a baking tray with a little olive oil and bake for 10 minutes
Add olive oil and butter to a pan, on medium heat, cook garlic and ginger, until fragrant.
Add passata, tomato paste, bone broth, salt and cashew butter. Simmer until chicken is cooked. Add the chicken along with any pan juices. Simmer for another 5 minutes then add cream.
Meanwhile add ½ tsp turmeric, pinch of salt and 25g butter to cooked rice. Place back on the heat and stir to combine until butter is melted.
Serve butter chicken over rice with naan, coriander and drizzle with a little extra cream for decoration.

Servings: 4

Ready in: 40 mins

Difficulty level: Easy Peesy