How can I store the butter chicken?

Refrigerator: 3 days, stored airtight. Freezer: Up to 2 months (without fresh coriander). Reheat: In a pan or microwave on low, heat through well.

How long does this Butter Chicken stay good in the refrigerator?

3 days in an airtight container. Heat through well before serving.

Can I freeze this dish?

Yes, up to 2 months. Let cool completely and freeze without coriander or basil.

How do I make the dish vegetarian?

Replace the chicken with extra chickpeas, lentils, or sautéed mushrooms. The preparation remains the same.

Tikka Masala spices are mild. Add chili for more heat.

Butter Chicken with winter vegetables

Name: Butter Chicken with winter vegetables
Cook time: 50 min
Total time: 50 min
Yield: 4P
Ingredients: 3 fat carrots; ¼ or ½ celeriac; 1 fat sweet potato; 1 tbsp sunflower oil; 4 chicken thigh fillets; 2 onions; 3 cloves of garlic; 4 cm fresh ginger; 70 g tomato puree (1 small can); 1 can of coconut cream (250 ml); 1 can chickpeas (200 g, drained); 2 tbsp Tikka Masala spice mixture; 2 tbsp sunflower oil; 300 g fresh spinach; 1 lime (zest and juice); Salt and pepper; 2 handfuls of cashew nuts, roasted and coarsely chopped; Fresh coriander or Thai basil; 400 g basmati rice or rice of your choice; Optional: 1 clove of garlic or kafir leaf

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50min

•

Easy

A creamy Butter Chicken Masala with a winter twist: roasted vegetables, chickpeas, and fresh spinach in a coconut cream sauce, flavored with Tikka Masala, lime, and ginger. Delicious comfort food for cold days, easy to make and packed with flavor. Serve with basmati rice, naan, or papadums.

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Ingredients

What do you need?

Quantity: 4P

Winter vegetables (oven)
3 fat carrots
¼ or ½ celeriac
1 fat sweet potato
1 tbsp sunflower oil

Chicken Masala
4 chicken thigh fillets
2 onions
3 cloves of garlic
4 cm fresh ginger
70 g tomato puree (1 small can)
1 can of coconut cream (250 ml)
1 can chickpeas (200 g, drained)
2 tbsp Tikka Masala spice mixture
2 tbsp sunflower oil
300 g fresh spinach
1 lime (zest and juice)
Salt and pepper

Finishing
2 handfuls of cashew nuts, roasted and coarsely chopped
Fresh coriander or Thai basil

Rice
400 g basmati rice or rice of your choice
Optional: 1 clove of garlic or kafir leaf

3 fat carrots
¼ or ½ celeriac
1 fat sweet potato
1 tbsp sunflower oil

4 chicken thigh fillets
2 onions
3 cloves of garlic
4 cm fresh ginger
70 g tomato puree (1 small can)
1 can of coconut cream (250 ml)
1 can chickpeas (200 g, drained)
2 tbsp Tikka Masala spice mixture
2 tbsp sunflower oil
300 g fresh spinach
1 lime (zest and juice)
Salt and pepper

2 handfuls of cashew nuts, roasted and coarsely chopped
Fresh coriander or Thai basil

400 g basmati rice or rice of your choice
Optional: 1 clove of garlic or kafir leaf

Make it veggie!

Replace the chicken with extra chickpeas, lentils, or 300 g of mixed mushrooms, roasted in the oven

Preparation method

How do you make this?

Oven preparation: Preheat the oven to 200°C. Peel the carrots, celeriac, and sweet potato and cut into equal cubes. Spread over a baking sheet, drizzle with oil, and roast for 20 minutes, without spices.

Cooking the rice: Cook the rice according to the package instructions. Optionally, add a clove of garlic or a kaffir lime leaf for extra aroma. Keep warm.

Frying the chicken: Cut the chicken thighs into pieces. Heat 1 tbsp of oil in a large pan or sauté pan and brown the chicken all around.

Adding flavorings: Add finely chopped onion, garlic, and grated ginger to the chicken. Sauté for 2 minutes. Add tomato paste and sauté briefly to reduce acidity.

Making the sauce: Add coconut cream, Tikka Masala spices, and chickpeas. Let simmer gently for 3 minutes.

Adding vegetables: Add the roasted vegetables and let simmer for another 2 minutes.

Spinach & lime: Stir the spinach into the sauce and let wilt for 1 minute. Add lime zest and juice to taste.

Serving: Serve the Butter Chicken with rice. Finish with cashews and fresh coriander or Thai basil.