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https://www.philly.com.au/recipe/butter-chicken/
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Butter Chicken
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Butter Chicken
15 Mins
Prep time
35 Mins
Cooking time
Serves
4
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What you need
2 tablespoons oil
500g chicken thigh fillets, cut into chunks
2 onions, chopped
2 cloves garlic, crushed
1 tablespoon grated root ginger
2 teaspoons garam masala
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons turmeric
½ teaspoon hot chilli powder
400g can chopped tomatoes
250ml PHILADELPHIA Original Cream For Cooking
Steamed basmati rice, to serve
¼ cup coriander leaves
¼ cup toasted flaked almonds
Steamed green vegetables, to serve
Pappadums, to serve
How to make it
HEAT half the oil in a large saucepan, and cook the chicken for 5 minutes or until golden. Remove and set aside.
HEAT the remaining oil in the saucepan and saute the onions for 5 minutes, until softened. Reduce the heat; stir in garlic, ginger and spices and cook for 1 minute. Add tomatoes and chicken, cover and simmer for 10 minutes.
STIR in the PHILLY and simmer until heated through. Spoon chicken and sauce over rice in serving bowls, sprinkle with coriander and almonds. Serve with green vegetables and pappadums. Serve immediately.
Recipe or Meal Type
Dinner |
Entertaining |
Chicken
Cuisines
Indian |
Creamy
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