Easy Butter Chicken

• portions: 4 servings
• temps actif: 5 minutes
• temps total: 20 minutes

Ingrédients

1 tbsp olive oil

1 tbsp unsalted butter

1 onion, finely diced

2 garlic cloves, finely chopped

1 tbsp freshly minced ginger

500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces

2 tsp garam masala

1 tsp ground cumin

1 tsp yellow mustard seeds

1 tsp ground turmeric

1 tsp sea salt flakes

¼ tsp cracked black pepper

2 tbsp tomato paste (concentrated puree)

1 cup (250 ml) pure (single/pouring) cream or thickened (heavy) cream

2 tbsp plain yoghurt

Coriander (cilantro) sprigs

1 cucumber, finely sliced

½ red onion, finely sliced

1 fresh chilli (optional)

Steamed basmati rice, topped with store-bought crispy fried shallots (optional)

Instructions

Heat the olive oil and butter in a large, heavy-based frying pan over medium heat.

Add the onion, garlic and ginger and cook, stirring, for 1 minute until fragrant.

Add the chicken, garam masala, cumin, yellow mustard seeds, turmeric, salt and pepper. Cook, stirring, for 3–4 minutes until the chicken is slightly browned.

Add the tomato paste and cream and stir to combine. Cook for 8 minutes more.

Serve with plain yoghurt, coriander, cucumber, red onion and chilli (if using) with steamed basmati rice, topped with crispy-fried shallots if you like.

Nutrition

• Calories: 349
• Lipides Totaux: 22.8 g
• Lipides Saturés: 10.6 g
• Acides Gras Trans: 0.4 g
• Cholestérol: 159 mg
• Sodium: 716.7 mg
• Glucides Totaux: 7.9 g
• Fibres Diététiques: 1.4 g
• Sucres Totaux: 3.7 g
• Protéines: 26.7 g