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Recipe

Recipe

Butter Chicken Risotto

Butter Chicken Risotto

Butter Chicken Risotto

COOK TIME

COOK TIME

: 20 minutes

: 20 minutes

SERVES

SERVES

: 4

Ingredients needed

50g Sachet of INDYA Spices Butter Chicken Spice Blend

4tbsp vegetable oil (or butter)

4tbsp vegetable oil (or butter)

2-3 garlic cloves, chopped

2-3 garlic cloves, chopped

1 medium red onion, finely chopped

1 medium red onion, finely chopped

300g canned chopped tomatoes

300g canned chopped tomatoes

250ml single cream

250ml single cream

600g boneless chicken, diced

600g boneless chicken, diced

100ml water

100ml water

Salt to taste

Salt to taste

250g Arborio rice

250g Arborio rice

750ml chicken or vegetable stock

750ml chicken or vegetable stock

50g grated Parmesan cheese

50g grated Parmesan cheese

1 tbsp fresh parsley or coriander, chopped

1 tbsp fresh parsley or coriander, chopped

METHOD:

Step 1

Heat 4 tbsp oil or butter in a pan over medium heat. Sauté 2–3 finely chopped garlic cloves until fragrant, then add finely chopped onion and cook until golden brown. Stir in 300g canned chopped tomatoes and simmer for 5 minutes until thickened. In a bowl, mix 1 sachet (50g) Butter Chicken spice mix with 100ml water to form a paste. Add it to the pan and cook for 2 minutes. Add diced boneless chicken and cook for 10 minutes until thoroughly done. Stir in 250ml single cream and 2 tbsp butter, simmer for 2–3 minutes until creamy—season with salt and set aside.

Step 2

Heat 1 tbsp butter in a pan and toast the Arborio rice for 2 minutes, stirring continuously. Gradually add stock, one ladle at a time, stirring until absorbed. Repeat until the rice is creamy and fully cooked (about 15 minutes).

Step 3

Stir the butter chicken sauce into the risotto, mix well, and cook for 2 more minutes. Remove from heat and stir in Parmesan cheese.

Garnish with chopped parsley or coriander and serve hot.

Butter Chicken Risotto

COOK TIME

: 20 minutes

SERVES

: 4

Ingredients needed

50g Sachet of INDYA Spices Butter Chicken Spice Blend

4tbsp vegetable oil (or butter)

2-3 garlic cloves, chopped

1 medium red onion, finely chopped

300g canned chopped tomatoes

250ml single cream

600g boneless chicken, diced

100ml water

Salt to taste

250g Arborio rice

750ml chicken or vegetable stock

50g grated Parmesan cheese

1 tbsp fresh parsley or coriander, chopped

METHOD:

Step 1

Heat 4 tbsp oil or butter in a pan over medium heat. Sauté 2–3 finely chopped garlic cloves until fragrant, then add finely chopped onion and cook until golden brown. Stir in 300g canned chopped tomatoes and simmer for 5 minutes until thickened. In a bowl, mix 1 sachet (50g) Butter Chicken spice mix with 100ml water to form a paste. Add it to the pan and cook for 2 minutes. Add diced boneless chicken and cook for 10 minutes until thoroughly done. Stir in 250ml single cream and 2 tbsp butter, simmer for 2–3 minutes until creamy—season with salt and set aside.

Step 2

Heat 1 tbsp butter in a pan and toast the Arborio rice for 2 minutes, stirring continuously. Gradually add stock, one ladle at a time, stirring until absorbed. Repeat until the rice is creamy and fully cooked (about 15 minutes).

Step 3

Stir the butter chicken sauce into the risotto, mix well, and cook for 2 more minutes. Remove from heat and stir in Parmesan cheese.

Garnish with chopped parsley or coriander and serve hot.

Featured Product

Butter Chicken Spice Blend

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