Butter Chicken Curry
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Butter Chicken Curry

Butter Chicken 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 thighs, 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!

Tags:
Spicy
Allergens:
Milk
•Soy
•Wheat

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
DifficultyMedium

Ingredients

serving amount

280 g

Chicken Thighs

1 tbsp

Indian Spice Blend

½ cup

Tikka Sauce

(Contains Milk)

1 unit(s)

Yellow Onion

1 tbsp

Garlic Puree

2 unit(s)

Tomato

¾ cup

Basmati Rice

2 unit(s)

Flatbread

(Contains Milk, Soy, Wheat)

56 mL

Cream

(Contains Milk)

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp

Oil*

0.38 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories1250 kcal
Fat57 g
Saturated Fat23 g
Carbohydrate136 g
Sugar15 g
Dietary Fiber9 g
Protein48 g
Cholesterol220 mg
Sodium1730 mg
Trans Fat1.5 g
Potassium1300 mg
Calcium250 mg
Iron9 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

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

Instructions

Cook rice
1

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.

Prep
2

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

Sear chicken
3

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
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. 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
5

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
6

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.