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.


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Tenders

¾ cup

Basmati Rice

56 g

Green Peas

1 tbsp

Indian Spice Blend

3 tbsp

Sour Cream


4 tbsp

Tomato Sauce

56 g

Onion, chopped

30 g


7 g


6 g


Not included in your delivery

1 tbsp

Unsalted Butter*


¼ tsp

Salt and Pepper*

½ tbsp


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
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Large Non-Stick Pan
Paper Towel
Measuring Spoons
Instructionsarrow up iconarrow up icon
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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.


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!)


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.


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.


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.


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.