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DIY Butter Chicken

DIY Butter Chicken

with Basmati Rice and Peas

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Takeout, fakeout! Our lighter version of butter chicken is going to be your new favourite recipe. Marinated Indian-spiced chicken sits atop fragrant veggie rice finished with a sprinkle of cilantro leaves for a dish that's as comforting as it is beautiful.

Tags:QuickFamily
Allergens:Milk/Lait

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

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

340 g

Chicken Tenders

¾ cup

Basmati Rice

56 g

Green Peas

1 tbsp

Indian Spice Blend

3 tbsp

Sour Cream

(ContainsMilk/Lait)

4 tbsp

Tomato Sauce

56 g

Onion, chopped

30 g

Ginger

7 g

Cilantro

6 g

Garlic

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

¼ tsp

Salt and Pepper*

½ tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2803 kJ
Calories670 kcal
Fat18 g
Saturated Fat8 g
Carbohydrate78 g
Sugar6 g
Dietary Fiber4 g
Protein50 g
Cholesterol140 mg
Sodium640 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Large Non-Stick Pan
Paper Towel
Measuring Spoons
Zester
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Bring 1 1/4 cups water (dbl for 4 ppl) and 1 tbsp butter (dbl for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.

2

While the rice cooks, pat the chicken tenders dry with paper towels. Season with half the Indian Spice Mix, then salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then the chicken and onions. Cook, until golden-brown and cooked through, 5-6 min.** (NOTE: Don't overcrowd the pan; cook chicken and onions in 2 batches for 4 ppl, using 1 tbsp oil for each batch!)

3

While the chicken and onions cook, roughly chop the cilantro. Peel, then finely mince or grate 1 tbsp ginger (dbl for 4 ppl). Peel, then grate or mince the garlic.

4

Reduce the heat to medium. Add the garlic, ginger, tomato sauce and remaining Indian Spice Mix. Cook, stirring often, until fragrant, 30 sec-1 min. Add 1/4 cup water (dbl for 4 ppl). Cook, stirring often, until sauce thickens slightly, 3-4 min. Remove pan from heat.

5

Add in the sour cream, peas and 1 tbsp butter (dbl for 4 ppl). Stir continuously, until the butter melts and peas are warmed through. Season with salt and pepper.

6

Fluff the rice with a fork. Season with salt and stir in half the cilantro. Divide the rice between bowls. Top with the butter chicken. Sprinkle the remaining cilantro over top.