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 juicy chicken pieces, and served with some steamy basmati rice and garlic flatbreads 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 Time25 minutes
Cooking Time6 minutes


serving amount

2 unit(s)

Chicken Breasts

1 tbsp

Indian Spice Mix

(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

½ cup

Tikka Sauce

(Contains Milk May contain Sulphites, Wheat, Crustaceans, Egg, Fish, Mustard, Sesame, Soy)

1 unit(s)

Yellow Onion

1 tbsp

Garlic Puree

(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)

2 unit(s)


¾ cup

Basmati Rice

2 unit(s)


(Contains Soy, Milk, Wheat May contain Soy)

56 mL


(Contains Milk)

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

0.38 tsp


2 tbsp


0.13 tsp



Nutrition Values

Calories1260 kcal
Fat55 g
Saturated Fat22 g
Carbohydrate133 g
Sugar15 g
Dietary Fiber8 g
Protein58 g
Cholesterol210 mg
Sodium1640 mg
Trans Fat1.5 g
Potassium1450 mg
Calcium225 mg
Iron8 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 Spoons
Measuring Cups
Large Non-Stick Pan
Silicone Brush
Baking Sheet


Cook rice and prep
  • Once the water is 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.
  • Meanwhile, cut tomatoes into 1/4-inch pieces.
  • Peel, then cut onion into 1/4-inch pieces.
Start chicken
  • Heat a large non-stick pan over medium-high heat.
  • While the pan heats, on a separate cutting board, pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.
  • When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook until golden-brown, 2-3 min per side. (NOTE: Chicken will finish cooking in step 4.)
Cook curry
  • Add tomatoes, onions, Indian Spice Mix and half the garlic puree 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, 8-10 min.**
Bake garlic flatbreads
  • Meanwhile, 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.

If you've opted to get chicken breasts, prep and cook them in the same way the recipe instructs you to prep and cook the chicken thighs.