Best Butter Chicken Ever Inspired by Jo From Quirky Cooking

Chop onion into small dice. Peel and mince garlic and ginger. Dice chicken into 3cm pieces

Heat a large heavy based, high sided pot to medium heat. Add butter, onion, garlic and ginger then sauté until soft; about 5 - 10 minutes.

Add spice mix, coconut cream (stir can before adding), tomato paste, lemon juice and chicken. Mix well to combine. Cover and reduce heat to gently simmer for 20 - 30 minutes or until chicken is cooked through and sauce is beginning to thicken. Stir now and then. Taste, and season as required.

In a pot, bring 3 cups of water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Cut carrots into ¹⁄₂ cm rounds. Steam or boil broccolini and carrots until cooked to your liking. If boiling, add carrots to a pot of boiling water, after 1 minute add broccolini. Cook for 1 minute more.

Divide grain, vegetables and butter chicken between plates. Spoon over extra sauce as desired. Enjoy!

Chop onion into small dice. Peel and mince garlic and ginger. Dice chicken into 3cm pieces

Heat a large heavy based, high sided pot to medium heat. Add butter, onion, garlic and ginger then sauté until soft; about 5 - 10 minutes.

Add spice mix, coconut cream (stir can before adding), tomato paste, lemon juice and chicken. Mix well to combine. Cover and reduce heat to gently simmer for 20 - 30 minutes or until chicken is cooked through and sauce is beginning to thicken. Stir now and then. Taste, and season as required.

In a pot, bring 3 cups of water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Cut carrots into ¹⁄₂ cm rounds. Steam or boil broccolini and carrots until cooked to your liking. If boiling, add carrots to a pot of boiling water, after 1 minute add broccolini. Cook for 1 minute more.

Divide grain, vegetables and butter chicken between plates. Spoon over extra sauce as desired. Enjoy!

Chop onion into small dice. Peel and mince garlic and ginger. Dice chicken into 3cm pieces

Heat a large heavy based, high sided pot to medium heat. Add butter, onion, garlic and ginger then sauté until soft; about 5 - 10 minutes.

Add spice mix, ³⁄₄ coconut cream (stir can before adding), tomato paste, lemon juice and chicken. Mix well to combine. Cover and reduce heat to gently simmer for 20 - 30 minutes or until chicken is cooked through and sauce is beginning to thicken. Stir now and then. Taste, and season as required.

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Cut carrots into ¹⁄₂ cm rounds. Steam or boil broccolini and carrots until cooked to your liking. If boiling, add carrots to a pot of boiling water, after 1 minute add broccolini. Cook for 1 minute more.

Divide grain, vegetables and butter chicken between plates. Spoon over extra sauce as desired. Enjoy!

Chop onion into small dice. Peel and mince garlic and ginger. Dice chicken into 3cm pieces

Heat a large heavy based, high sided pot to medium heat. Add butter, onion, garlic and ginger then sauté until soft; about 5 - 10 minutes.

Add spice mix, ³⁄₄ coconut cream (stir can before adding), tomato paste, lemon juice and chicken. Mix well to combine. Cover and reduce heat to gently simmer for 20 - 30 minutes or until chicken is cooked through and sauce is beginning to thicken. Stir now and then. Taste, and season as required.

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Cut carrots into ¹⁄₂ cm rounds. Steam or boil broccolini and carrots until cooked to your liking. If boiling, add carrots to a pot of boiling water, after 1 minute add broccolini. Cook for 1 minute more.

Divide grain, vegetables and butter chicken between plates. Spoon over extra sauce as desired. Enjoy!

Chop onion into small dice. Peel and mince garlic and ginger. Dice chicken into 3cm pieces

Heat a large heavy based, high sided pot to medium heat. Add butter, onion, garlic and ginger then sauté until soft; about 5 - 10 minutes.

Add spice mix, ³⁄₄ coconut cream (stir can before adding), tomato paste, lemon juice and chicken. Mix well to combine. Cover and reduce heat to gently simmer for 20 - 30 minutes or until chicken is cooked through and sauce is beginning to thicken. Stir now and then. Taste, and season as required.

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Cut carrots into ¹⁄₂ cm rounds. Steam or boil broccolini and carrots until cooked to your liking. If boiling, add carrots to a pot of boiling water, after 1 minute add broccolini. Cook for 1 minute more.

Divide grain, vegetables and butter chicken between plates. Spoon over extra sauce as desired. Enjoy!

Chop onion into small dice. Peel and mince garlic and ginger. Dice chicken into 3cm pieces

Heat a large heavy based, high sided pot to medium heat. Add butter, onion, garlic and ginger then sauté until soft; about 5 - 10 minutes.

Add spice mix, ³⁄₄ coconut cream (stir can before adding), tomato paste, lemon juice and chicken. Mix well to combine. Cover and reduce heat to gently simmer for 20 - 30 minutes or until chicken is cooked through and sauce is beginning to thicken. Stir now and then. Taste, and season as required.

In a pot, bring 1 1⁄2 cup water and rice to a boil, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Cut carrots into ¹⁄₂ cm rounds. Steam or boil broccolini and carrots until cooked to your liking. If boiling, add carrots to a pot of boiling water, after 1 minute add broccolini. Cook for 1 minute more.

Divide grain, vegetables and butter chicken between plates. Spoon over extra sauce as desired. Enjoy!