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Butter Chicken Breast Curry

Butter Chicken Breast Curry

with Basmati Rice and Garlic Naan

Custom recipe
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The iconic curry that has taken the world by storm, Butter Chicken Curry, is a classic for a reason, and this recipe proves it! Jam-packed with delicious spices and juicy chicken breasts, and served with some steamy basmati rice and naan to catch all that delicious sauce. Clean up is going to be a breeze tonight!

Tags:SpicyQuick Prep
Allergens:Milk/LaitWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

1 tbsp

Indian Spice Blend

½ cup

Tikka Sauce

(ContainsMilk/Lait)

113 g

Yellow Onion

1 tbsp

Garlic Puree

160 g

Roma Tomato

¾ cup

Basmati Rice

2 unit

Naan

(ContainsMilk/Lait, Wheat/Blé)

56 mL

Cream

(ContainsMilk/Lait)

Not included in your delivery

3 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2 tbsp

Oil*

0.38 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1300 kcal
Fat55 g
Saturated Fat22 g
Carbohydrate142 g
Sugar16 g
Dietary Fiber7 g
Protein59 g
Cholesterol210 mg
Sodium1690 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Baking Sheet
Silicone Brush
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

2

While rice cooks, peel, then cut onion into 1/4-inch pieces. Cut tomatoes into 1/4-inch pieces.

3

While rice cooks, pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side. (NOTE: Chicken will finish cooking in step 4.)

4

Add tomatoes, onions, half the garlic puree and Indian Spice Mix to the pan with chicken. Cook, stirring often, until veggies soften slightly, 2-3 min. Stir in tikka sauce, cream and 1/2 cup water (dbl for 4 ppl). Season with salt and pepper, then stir to combine. Bring to a simmer. Once simmering, reduce heat to medium. Cook, stirring occasionally, until sauce is slightly thickened and chicken is cooked through, 9-12 min.**

5

While curry cooks, add naan directly to an unlined baking sheet. Brush with 1 tbsp oil (dbl for 4 ppl) and remaining garlic puree. Season with salt. Bake in the middle of the oven until golden-brown, 2-4 min. (TIP: Keep your eye on naan so they don't burn!)

6

When curry is done, remove the pan from heat, then stir in 3 tbsp butter (dbl for 4 ppl). Fluff rice with a fork. Divide rice between bowls. Top with curry. Serve garlic naan on the side for dipping.