Ingredients

1 x 450g pack SunRice Basmati Rice in 2 1/2 minutes
1 tblspn butter
1 1/2 tblspn canola oil
1 kg chicken thigh fillets, cut into 3 cm pieces
1 onion, finely chopped
1 tblspn finely grated fresh ginger
2 cloves garlic, crushed
2 tspn ground cumin
1 tspn ground cardamom
1 tspn ground coriander seed
1 tspn garam masala
1/4 tspn chilli powder
1 1/4 cups tomato puree*
3 tspn cornflour
1/2 cup thickened cream
1/2 cup Greek style natural yoghurt
50g baby spinach leaves
salt, to taste
1/4 cup toasted flaked almonds, to serve

Instructions

• 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.

Tips

• use *tomato puree (or passata), not tomato paste.

Variations

• can also be served with SunRice Jasmine Rice
• for convenience, use store-bought butter chicken paste or simmer sauce.