Butter Chicken Curry

Name: Butter Chicken Curry with Basmati Rice and Garlic Flatbreads
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 280 g Chicken Thighs; 1 tbsp Indian Spice Mix; ½ cup Tikka Sauce; 1 unit(s) Yellow Onion; 1 tbsp Garlic Puree; 2 unit(s) Tomato; ¾ cup Basmati Rice; 2 unit(s) Flatbread; 56 mL Cream; 3 tbsp Unsalted Butter*; 0.26 tsp Salt*; 2 tbsp Oil*; 0.13 tsp Pepper*

with Basmati Rice and Garlic Flatbreads

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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 thighs, 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!

Tags:

Spicy

•Quick

Allergens:

Milk

•Soja

•Hvede

The quantities provided above are averages only.

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

DifficultyMedium

Ingredients

serving amount

280 g

Chicken Thighs

1 tbsp

Indian Spice Mix

½ cup

Tikka Sauce

1 unit(s)

Yellow Onion

1 tbsp

Garlic Puree

2 unit(s)

Tomato

¾ cup

Basmati Rice

2 unit(s)

Flatbread

56 mL

Cream

Not included in your delivery

3 tbsp

Unsalted Butter*

0.26 tsp

Salt*

2 tbsp

Oil*

0.13 tsp

Pepper*

Nutrition Values

Calories1220 kcal

Fat56 g

Saturated Fat22 g

Carbohydrate133 g

Sugar15 g

Dietary Fiber8 g

Protein47 g

Cholesterol215 mg

Sodium1560 mg

Trans Fat1.5 g

Potassium1200 mg

Calcium225 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.

Utensils

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Large Non-Stick Pan

•Silicone Brush

•Baking Sheet

Cooking Steps

Add rice to the boiling water, 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.

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.)

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.**

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!)

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.