Butter Chicken with Rice & Fresh Cucumber

Ingredients

• 300 gchicken thigh fillet
• 150 gbasmati rice
• 200 gtomato passata
• 100 mlcooking cream
• 0.5cucumber
• 1onion — small
• 1 clovegarlic
• 15 gbutter
• 1 tbspolive oil
• 1½ tspgaram masala
• ½ tspground cumin
• ½ tsppaprika powder
• ½ tspfine sea salt
• 5 gfresh coriander

Method

1. 1

   Cook the basmati rice according to the package directions.

2. 2

   Cut the chicken into coarse pieces and finely chop the onion. Mince the garlic.

3. 3

   Mix the chicken with garam masala, cumin, paprika powder, and half of the salt.

4. 4

   Heat the olive oil in a large frying pan and brown the chicken for about 5 minutes on all sides. Briefly remove the chicken from the pan.

5. 5

   Add the butter to the same pan and sauté the onion for about 3 minutes until soft.

6. 6

   Add the garlic and cook for about 30 seconds.

7. 7

   Pour in the passata and let the sauce simmer gently for 3 minutes.

8. 8

   Add the cooking cream and stir until a smooth sauce forms.

9. 9

   Return the chicken to the pan and let it simmer gently for another 5–6 minutes. Season with the remaining salt.

10. 10

    Meanwhile, slice the cucumber into thin half-slices.

11. 11

    Serve the butter chicken with the basmati rice and cucumber. Sprinkle with coriander.