Butter Chicken and Kachumbar Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Course
Cuisine: Indian
Serves: 4
Ingredients
Butter Chicken
  • 300g full fat natural yogurt
  • 4 tablespoons medium tikka curry powder
  • 800g chicken thigh, diced (you can use chicken breast if you prefer)
  • 25g butter
  • 1 large brown onion, sliced thinly
  • 2 cloves garlic, crushed or grated
  • 2cm ginger, grated
  • 3 medium tomatoes, roughly chopped
  • 2 tablespoons tomato puree
  • 2 tablespoons fresh coriander, roughly chopped (plus extra for garnish)
  • 50ml single cream (optional)
Kachumbar Salad
  • 1 red onion
  • Juice of 1 lemon
  • ½ teaspoon salt
  • 1 teaspoon cumin seeds, ground
  • ½ a cucumber, diced
  • 3 medium tomatoes, roughly chopped
To serve
  • Basmati rice and/or naan bread
Method
  1. In a large bowl, make a simple marinade of the yogurt and curry powder. Add the diced chicken and stir everything together thoroughly. If you have time, put in the fridge to marinade for up to 1 hour and then continue with the recipe below.
  2. To make the salad, place the sliced red onions, salt, and lemon juice in a bowl and mix thoroughly. This will help soften the onions and make the flavour less harsh. The onions will also flavour the dressing beautifully. Add the cumin, diced cucumber and tomatoes and stir everything together. Leave to sit, while you make the curry to allow the flavours to mix and mingle.
  3. As soon as you have made your salad, melt 25g butter in a frying pan and add the sliced brown onion, fry over a low heat with the lid on until the onion has softened, about 5 minutes. Add the garlic and ginger and cook for a further 2 minutes, then add the chicken and all of the marinade and stir together.
  4. Add the chopped tomatoes and tomato puree and cook on a low heat, with the lid on for 15 minutes.
  5. Use this time to make your basmati rice according to packet instructions / your own preferences.
  6. After 15 minutes, add the fresh coriander, and cream to the curry. Stir together and remove from the heat. Serve with the kachumbar salad and basmati rice and/or naan bread and a glass of oaked chardonnay.
Recipe by Easy Peasy Foodie at https://www.easypeasyfoodie.com/butter-chicken-kachumbar-salad/