with Chicken Bone Broth Concentrate Lemon and Paprika
Not too tricky
4
40 mins
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.
Combine marinade ingredients in a bowl along with chicken breast.
Preheat oven to 425°F, 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 1 oz 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.
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.
Weeknight Butter Chicken
with Chicken Bone Broth Concentrate Lemon and Paprika
Not too tricky
4
40 mins
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.
Combine marinade ingredients in a bowl along with chicken breast.
Preheat oven to 425°F, 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 1 oz 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.
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.
