@hopecrosby_eatss: Butter chicken loaded cheesy garlic fries Ingredients Butter chicken: 300g chicken breast 100g fat-free Greek yoghurt 1 tsp each mild curry powder, cumin, smoked paprika and chilli powder (for marinade) 2 cloves garlic Salt and pepper Olive oil 1 onion 50g butter 2 tsp curry powder 1 tsp each smoked paprika, cumin, garam masala and sugar 1/2 tsp chilli powder 1/2 pot tikka paste 250g passata 50ml water 100ml single cream Cheesy garlic fries: 3 large potatoes 1 tbsp olive oil 1 tsp garlic granules 1 tsp smoked paprika Salt and pepper 30g butter 1 clove garlic 1 tbsp chopped parsley, plus extra to serve 4 slices mozzarella Method - Mix the chicken with the yoghurt, then add the marinade seasonings. Stir until coated. Cover and marinate in the fridge for 2 hours. - Heat a drizzle of oil in a pan and cook the chicken for 10–15 minutes until cooked through. Remove and set aside. — Add 50g butter to the same pan. Add the onion and soften the for 5–10 minutes, then add the chopped garlic cloves and cook for 1 minute. Stir in the remaining spices, tikka paste, salt and a pinch of sugar. Cook for 1–2 minutes. - Add the passata and simmer for 15 minutes. Blend until smooth, then return to the pan. Stir in the water and cream, add the chicken and simmer gently for 5–10 minutes. - Chop the potatoes into chunky fries and add to the airfryer. Toss with oil, garlic granules, smoked paprika, salt and pepper. Air fry at 185°C for 30–35 minutes, shaking halfway, until crispy and fluffy inside. - Melt 30g butter and mix with the other chopped garlic and parsley. Toss the cooked fries in the garlic butter. - Serve the fries and top with two mozzarella slices, then spoon over the butter chicken and sauce. Top with the remaining mozzarella. - Air fry at 180°C for 3–5 minutes until the cheese is melted and golden. Finish with fresh parsley! #cosyseason #DinnerIdeas #mealideas #dinnerinspo

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Friday 16 October 2026 17:03:02 GMT