Butter Chicken Curry
with coriander and rice
Butter chicken (also known as murgh makhani) is a popular, mild-flavoured dish in Indian cuisine. The butter in the recipe plays the crucial role of giving the spiced tomato sauce its beautifully rich and creamy texture.
Tags:
Quick
•Family Friendly
Allergens:
Milk
•Almonds
The quantities provided above are averages only.
Total25 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
2 sachet(s)
North Indian Style Spice Mix
5 grams
Coriander
1 pack(s)
Passata
1 unit(s)
Onion
150 grams
Rice
260 grams
Diced Irish Chicken Breast
1 sachet(s)
Korma Curry Paste
110 grams
Creme Fraiche
(Contains: Milk)
15 grams
Almonds
(Contains: Almonds May be present: Sesame, Cereals containing gluten, Peanut)
Not included in your delivery
to taste
Butter
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Oil
Nutrition Values
Energy (kcal)701 kcal
Energy (kJ)2933 kJ
Fat24.8 g
of which saturates10.3 g
Carbohydrate78.5 g
of which sugars10.8 g
Dietary Fiber1.4 g
Protein40.5 g
Cholesterol0 mg
Salt1.98 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Pot with Lid
Cooking Steps
1
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Leave to cook for 10 mins, then remove the pot from the heat.
- Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Meanwhile, halve, peel and chop the onion into small pieces.
- Roughly chop the coriander (stalks and all).
3
- Place a separate pot over medium heat with 2 tbsp butter (double for 4p) and a drizzle of oil.
- Once hot, fry the onion until softened, stirring occasionally, 4-5 mins.
- Add the North Indian spice mix and korma paste, cook for 1 min.
- Season with salt and pepper.
4
- Add the chicken to the onion and season with salt and pepper.
- Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh. It will still taste delicious once cooked!
5
- Add the passata, creme fraiche and 25ml water (double for 4p).
- Simmer until sauce is slightly reduced, 7-9 mins.
- Season to taste with salt, pepper and sugar.
TIP: Add a splash of water if you feel the sauce needs loosening.
6
- Fluff up the rice with the fork. Divide between bowls.
- Serve the butter chicken alongside the rice.
- Garnish with almonds and coriander.
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