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Best-Ever Butter Chicken with Basmati & Chilli Broccoli

Fresh and Fast to prepare, the spices give this meal a lovely zing. Protein from the chicken for recovery, fuel from the rice for energy in your workouts.
Prep Time30 minutes
Servings: 4

Ingredients

PILAF

  • 2 tsp butter
  • 1½ cups basmati rice
  • 2¼ cups boiling water
  • pinch of salt

CHICKEN

  • 600 g free-range chicken thighs, skinless and boneless
  • 50 g store-bought butter chicken curry paste

CURRY

  • 1 brown onion
  • 2 tsp butter
  • a pinch of salt
  • 50 g store-bought butter chicken curry paste
  • ½ tsp ground cumin
  • ¼ tsp ground coriander
  • ½ tsp turmeric
  • 1 cup tomato passata
  • 1 cup chicken stock
  • ⅓ cup cream

BROCCOLI

  • 2 broccoli heads
  • 1 tbsp soy sauce
  • 1 tsp chili flakes

Instructions

  • Before you start. Preheat the oven to high grill. Bring a kettle of water to the boil. Line an oven tray with foil.
  • Prep & cook the pilaf. Place the butter, rice, boiling water and a pinch of salt into a pot over a medium heat and bring to the boil with the lid on. Once boiling, reduce to the lowest heat and cook for 12 minutes Turn off the heat and steam the pilaf, covered, for 5 more minutes. Do not life the lid during cooking.
  • Prep and cook the chicken. Pat the chicken dry with a paper towel and dice into 2cm cubes. Toss the chicken into a bowl with the first measure of butter chicken curry paste. Spread the chicken out in an even layer on the oven tray and grill for about 10 minutes, until cooked through and charred.
  • Meanwhile, prep the curry. Great the onion. Melt the butter in a frypan over a medium-high heat. Cook the onion with a pinch of salt for 4-5 minutes, until softened. Add the remaining butter chicken curry paste and spices. Cook for a further minutes, until fragrant. Add the tomato passata and stock, bring to the boil and simmer for about 4 minutes, until thickened.
  • Prep & cook the broccoli. Cut the broccoli into small florets. Toss on another oven tray with the soy sauce and chili flakes. Grill on an upper oven rack for 5-8 minutes, or until tender and slightly charred.
  • Finish the curry. Add the chicken and any juices to the curry, remove from the heat and stir through the cream. Season to taste with salt and pepper.
  • Serve. Top the rice with the butter chicken and serve the broccoli on the side.