Peel and grate the garlic or use a garlic press.
Pop a deep saucepan with a tight fitting lid on medium heat and then melt the butter.
When melted add the garlic and stir fry for 1 minute. Now stir in the dry rice until coated, approx 1 minute.
Add 1/4 tsp salt and the water for the rice and bring to the boil.
Once boiling turn the heat down to medium and cover with the lid.
Cook for 10 mins, then remove pan from he heat, keeping the lid on, leave to the side for 10 mins. (The rice will cook in its own steam).
Meanwhile heat a drizzle of oil in a large frying pan on medium heat.
Once hot add the diced chicken to the pan and season with salt and pepper.
Cook until browned all over 5-6 mins.
Turn occasionally.
Once the chicken is browned add the tikka masala paste, tomato puree and tandoori masala mix the chicken.
Cook until fragrant 1-2 mins.
Stir in the chicken stock and honey.
Bring to the boil, then lower heat and simmer until chicken is cooked through and the sauce has thickened, 4-5 mins.
Once thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Remove the pan from the heat.
(Optional - at this point you can add the creme fraiche until combined).
Taste and season if required. Add a splash of water if a little too thick.
Finally fluff up the garlic butter rice with a fork and serve!
Ingredients
Directions
Peel and grate the garlic or use a garlic press.
Pop a deep saucepan with a tight fitting lid on medium heat and then melt the butter.
When melted add the garlic and stir fry for 1 minute. Now stir in the dry rice until coated, approx 1 minute.
Add 1/4 tsp salt and the water for the rice and bring to the boil.
Once boiling turn the heat down to medium and cover with the lid.
Cook for 10 mins, then remove pan from he heat, keeping the lid on, leave to the side for 10 mins. (The rice will cook in its own steam).
Meanwhile heat a drizzle of oil in a large frying pan on medium heat.
Once hot add the diced chicken to the pan and season with salt and pepper.
Cook until browned all over 5-6 mins.
Turn occasionally.
Once the chicken is browned add the tikka masala paste, tomato puree and tandoori masala mix the chicken.
Cook until fragrant 1-2 mins.
Stir in the chicken stock and honey.
Bring to the boil, then lower heat and simmer until chicken is cooked through and the sauce has thickened, 4-5 mins.
Once thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Remove the pan from the heat.
(Optional - at this point you can add the creme fraiche until combined).
Taste and season if required. Add a splash of water if a little too thick.
Finally fluff up the garlic butter rice with a fork and serve!
