Butter Chicken With Spinach Basmati Recipes

Steps:

• Heat butter and 1 tablespoon of the oil in a large heavy based saucepan. Cook the chicken in batches until browned. Transfer to a bowl.
• Reduce heat and add remaining oil. Add onion and cook, stirring occasionally, for 5 minutes or until soft.
• Add ginger, garlic and spices. Cook, stirring, until fragrant (about 30 seconds).
• Add tomato puree and chicken (including juices). Simmer 10 minutes, stirring occasionally.
• Place cornflour in a small bowl. Stir in 1 tablespoon cream and set aside. Add remaining cream and yoghurt to chicken mixture - stir to combine.
• Simmer 10 minutes, stirring occasionally. Add cornflour mixture and stir for 1 minute longer or until thickened.
• Add spinach and stir just until wilted. Season with salt.
• Cook rice as per directions on pack. Serve butter chicken with rice and top with flaked almonds.

Steps:

• Heat oil in a large skillet over medium heat, and fry the chicken pieces until browned, about 8 minutes per side. Set the chicken aside.
• Place the spinach into a large pot with 1/4 cup of water, bring to a boil, cover the pan, and remove from heat. Allow the spinach to steam for about 10 minutes, then place into a blender, and blend until very finely chopped. Set the spinach aside.
• Place the onions, garlic, and ginger into the skillet, and fry over medium heat, stirring frequently, until lightly browned, about 10 minutes. Pour in the tomatoes, ground coriander, cayenne pepper, turmeric, cardamom, cloves, and salt; stir in 1 tablespoon water, and cook, stirring frequently, for 10 minutes. Pour in the milk, stir to combine, and return the chicken pieces to the skillet. Bring the mixture to a simmer, reduce heat, cover, and simmer until the chicken is tender, about 20 minutes. Stir the spinach and garam masala into the skillet, and cook until the spinach starts to stick to the pan, about 15 minutes.
• Stir in sour cream, and bring the mixture just to a simmer. Remove from heat and stir in butter.