Menu
CDWM SA - Ep.3 - Jessica - Main

Jessica’s Creamy Butter Chicken with Herb Rice & Carrot Salad

Ingredients

Serves: 4 people

Preparation time: 90 min

Cheese sauce

  • 40 g butter
  • 3 tbsp mezzina
  • 1 cup milk
  • 60 g cheese, grated

Chicken

  • 5ml garam masala
  • 2 ml black pepper
  • 2 ml red pepper
  • 2 ml salt
  • 700 g chicken breast, cubed

Sauce

  • 1 onion, chopped
  • 1 tbsp butter
  • 10 ml ginger
  • 5 ml garlic
  • 10 ml lemon juice
  • 5 ml chilli powder
  • 5 ml garam masala
  • 5 ml ground cumin
  • 250 ml tomato purée
  • 250 ml cream
  • 60 ml plain yoghurt
  • 5 ml salt

Rice

  • 400 g basmati rice
  • 1 clove garlic
  • 1 onion
  • 60 g coriander
  • 30 g parsley
  • 60 ml olive oil
  • 600 ml chicken stock

Carrot salad

  • 5 carrots, grated
  • 3 tomatoes, sliced
  • 1 onion, sliced
  • handful coriander

Preparation method

Cheese sauce

  • Melt butter in a saucepan and add mezzina.
  • Whisk in milk and try to avoid lumps.
  • Add cheese and stir until fully melted into the sauce.

Chicken

  • Mix all the spices together and rub to coat the chicken.
  • Pan fry and set aside.

Sauce

  • Pan fry onion, garlic, ginger and spices.
  • Add tomato purée and yogurt, bring to a simmer, then add chicken.
  • Add cheese sauce.

Rice

  • Rinse herbs and rice.
  • Place herbs, oil, onion and garlic in blender. Blend until a paste forms.
  • Put rice, paste and stock into rice maker and allow to cook.

Carrot salad

  • Mix all ingredients in a bowl.

Vegan alternative

  • Swap chicken for chickpeas.