Chicken Makhani
with coriander and fluffy 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
Total Time25 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
1 pack(s)
Sweetcorn
1 sachet(s)
North Indian Style Spice Mix
5 grams
Coriander
1 pack(s)
Passata
1 unit(s)
Onion
125 grams
Creme Fraiche
10 grams
Cashew Nuts
(Contains Cashew nuts May be present Cereals containing gluten, Nuts, Peanut, Sesame)
260 grams
Diced Chicken Breast
150 grams
Rice
Not included in your delivery
to taste
Butter
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kJ)2325 kJ
Energy (kcal)556 kcal
Fat7.9 g
of which saturates1.9 g
Carbohydrate81.1 g
of which sugars12.7 g
Dietary Fiber2.4 g
Protein39.2 g
Cholesterol0 mg
Salt1.05 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
•Sieve
•Pan with Lid
•Pot
•Lid
Instructions
1
- Add 300ml cold salted water (double for 4p) to 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 a lid.
- Leave to cook for 10 mins, then remove the pot from the heat (still covered) and leave to the side 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).
- Drain the sweetcorn in a sieve.
3
- Place a medium pan over medium heat with 2 tbsp butter (double for 4p).
- Once the pan is hot, add the diced chicken and season with salt and pepper.
- Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Remove the chicken from the pan and set aside.
4
- Add the onion to the butter remaining in the pan.
- Fry until softened, stirring occasionally, 4-5 mins.
- Add the North Indian spice mix and fry for 1 min.
5
- Add the sweetcorn, passata and 50ml water (double for 4p) to the pan.
- Simmer for 5-7 mins.
- Add back in the chicken and half the creme fraiche and stir to warm through.
- Add a splash of water if required.
6
- Season the curry to taste with salt, pepper and sugar.
- Serve the butter chicken alongside the rice.
- Garnish with cashews, coriander and a dollop of remaining creme fraiche.
