Cook with Cylia #5 - Butterchicken

Cook with Cylia #5 - Butterchicken

Ingredients :
25 g Isigny Butter
Some sprigs of Coriander
100 g Cottage Cheese
0.5 Garlic Clove
225 g Boneless Chicken Thigh
30 g Roasted Cashews
1 Yellow Onion
0.5 Paprika (8g)
200 g Tomato Pulp (400g)
150 g Fragrant Rice

1. Chicken
- Slice the onion.
- Cut the boneless chicken thighs into pieces.
- In a sauté pan, heat a drizzle of cooking oil over medium-high heat.
- Cook the chicken, onion, and paprika for 15 minutes. Season with salt and pepper. Stir regularly.
- While the chicken is cooking, prepare the rice.

2. Riice
- Bring a pot of salted water to a boil.
- Cook the rice for 12 minutes.
- Meanwhile, prepare the sauce

3. Sauce
- In a blender, place the following ingredients:
- Press or chop the garlic.
- Add the roasted cashews, tomato pulp, and cottage cheese. Season with salt and pepper.
- Blend until smooth and homogeneous.

4. To serve
- Once the chicken is cooked, add the sauce and butter to the sauté pan. Mix everything for 1 to 2 minutes over low heat (the butter should be melted).
- Chop the coriander (including the stems, they are edible).

5. Serve immediately
- Serve the butter chicken with the rice and garnish with chopped coriander!