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Butter Chicken Curry

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:
Cashew nuts
Milk
Total Time25 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

10 grams

Cashew Nuts

(Contains Cashew nuts May be present Sesame, Cereals containing gluten, Peanut)

150 grams

Rice

260 grams

Diced Chicken Breast

110 grams

Creme Fraiche

(Contains Milk)

1 sachet(s)

Korma Curry Paste

Not included in your delivery

to taste

Butter

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Oil

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Nutrition Values

Energy (kJ)3000 kJ
Energy (kcal)717 kcal
Fat22.8 g
of which saturates10.3 g
Carbohydrate84.4 g
of which sugars15.2 g
Dietary Fiber2.2 g
Protein39 g
Cholesterol0 mg
Salt2.21 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

Instructions

Make the Rice
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).
Get Prepped
2
  • Meanwhile, halve, peel and chop the onion into small pieces.
  • Roughly chop the coriander (stalks and all).
Soften the Onion
3
  • Place a large 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, korma paste and cook for 1 min.
  • Season with salt and pepper.
Fry the Chicken
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!

Simmer the Sauce
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.

Garnish and Serve
6
  • Fluff up the rice with the fork. Divide between bowls.
  • Serve the butter chicken alongside the rice.
  • Garnish with cashews and coriander.