Butter Chicken with Basmati Rice

Ingredients

Quantities are for one portion.

• 50 mldouble cream
• 150 gchicken breast, diced
• 1onion, finely diced
• 1 tspground turmeric
• salt to taste
• 100 gcanned diced tomatoes
• 30 gbutter
• 1 tspgaram masala
• 70 gbasmati rice
• 2garlic cloves, minced
• 50 gplain yogurt

Method

1. Mix the chicken pieces with the plain yogurt, turmeric, half the garam masala, and salt. Marinate briefly.
2. Cook the dry basmati rice in salted water until fluffy and tender. Set aside to keep warm.
3. Heat a pan over medium-high heat. Sear the marinated chicken until browned on all edges. Remove and set aside.
4. Melt the butter in the same pan. Sauté the diced onion and garlic until soft.
5. Stir in the remaining garam masala and the diced tomatoes. Simmer until the sauce reduces and thickens.
6. Return the seared chicken to the sauce, cover, and simmer slowly until fully cooked through.
7. Finish the curry by swirling in the double cream. Serve hot with the basmati rice.