Butter Chicken Breast Curry
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Butter Chicken Breast Curry

Butter Chicken Breast Curry

with Basmati Rice and Garlic Flatbreads

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 tender chicken breasts, and served with some steamy basmati rice and garlic naan to catch all that delicious sauce. Clean up is going to be a breeze tonight!


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

Preparation Time35 minutes
Cooking Time


serving amount

2 unit(s)

Chicken Breasts

1 tbsp

Indian Spice Blend

½ cup

Tikka Sauce

(Contains Milk)

1 unit(s)

Yellow Onion

1 tbsp

Garlic Puree

2 unit(s)


¾ cup

Basmati Rice

2 unit(s)


(Contains Milk, Soy, Wheat)

56 mL


(Contains Milk)

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp


0.38 tsp


0.13 tsp



Nutrition Values

Calories1280 kcal
Fat56 g
Saturated Fat22 g
Carbohydrate136 g
Sugar15 g
Dietary Fiber9 g
Protein59 g
Cholesterol210 mg
Sodium1670 mg
Trans Fat1.5 g
Potassium1550 mg
Calcium250 mg
Iron8.5 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.


Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Baking Sheet
Silicone Brush


Cook rice

Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt 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.


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

Sear chicken

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 (2 tbsp) oil, then chicken. Sear until golden-brown, 2-3 min per side. (NOTE: Chicken will finish cooking in step 4.)

Cook curry

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. Add tikka sauce, cream and 1/2 cup (3/4 cup) water. Season with salt and pepper, then stir to combine. Bring to a simmer. Once simmering, reduce heat to medium. Cook, stirring occasionally, until sauce thickens slightly and chicken is cooked through, 9-12 min.**

Bake garlic flatbreads

While curry cooks, add flatbreads to an unlined baking sheet. Brush with 1 tbsp (2 tbsp) oil 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 flatbreads so they don't burn!)

Finish and serve

When curry is done, remove the pan from heat. Add 3 tbsp (6 tbsp) butter. Stir until melted, 1 min.Fluff rice with a fork. Divide rice between bowls. Top with curry. Tear garlic flatbreads and serve alongside.