Butter Paneer 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:
Family Friendly
•Quick
Allergens:
Cashewnoten
•Tree nuts
•Milk
•Senf
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
10 grams
Cashew Nuts
150 grams
Rice
200 grams
Paneer
110 grams
Creme Fraiche
1 sachet(s)
Korma Curry Paste
Not included in your delivery
2 tbsp
Butter
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Oil
Nutrition Values
Energy (kJ)4260 kJ
Energy (kcal)1018 kcal
Fat54.6 g
of which saturates30.8 g
Carbohydrate92.7 g
of which sugars16.9 g
Dietary Fiber6 g
Protein33.7 g
Salt3.2 g
Potassium130.4 mg
Calcium18.7 mg
Iron0.6 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Pot with Lid
Cooking Steps
1
- Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) 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 large pot over medium heat with 2 tbsp butter (per 2P) 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 and cook until fragrant, 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.
NOTE: Swapping to paneer? Chop the paneer into 2cm cubes. Season as instructed, add to the pan along with the onion and fry until golden all over, 5-8 mins.
5
- Add the passata, creme fraiche and 25ml water (per 2P).
- 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 and divide between bowls.
- Serve the butter chicken alongside the rice.
- Garnish with a sprinkling of cashews and coriander.
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