Butter chicken and Indian herby potato rice

Ingredients

• 1 tbsp butter
• 1 pack (approx.600 g) chicken fillets
• 1 onion
• 1 red chili
• 6 garlic cloves
• 1 piece of ginger, approx.5 cm
• 2 tsp garam masala
• ½ tsp cardamom powder
• 2 tps cumin
• 500 g tomato passata
• 4 tbsp tomato puree
• 1 tsp fine sea salt
• 2 dl whipping cream or cooking cream

Cumin sauce:

• 2 dl Turkish yoghurt
• 1 tsp cumin
• 1 tsp lemon juice
• ½ tsp fine sea salt

Herby Potato Rice:

• 1 bag Rooty Potato Rice
• 1 tbsp rapeseed oil
• 1 tsp salt
• ½ tsp cumin
• black pepper from a mill
• ½ bunch fresh mint
• ½ bunch fresh coriander

Recipe

Cut the chicken into cubes and brown it in butter. Set aside. Peel and chop the onion and garlic cloves. Chop the chili. Peel and chop the ginger into cubes.

Fry the onions, chili and ginger in butter for five minutes. Add the spices and stir for a few moments. Add the cubed chicken, tomato passata, tomato puree, and salt. Stir, let come to the boil, and then simmer under a lid for around 15 minutes. Finally, add the cream. Stir and let heat through.

Prepare the cumin sauce by mixing all of the ingredients together.

Fry the potato rice in oil until golden brown. Add the spices and fresh herbs, and stir. Serve with the butter chicken and cumin yoghurt.

VIDEORECIPE (in Finnish)