Indian Butter Chicken

with Basmati Rice

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Instructions

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1 Marinate chicken

Chop the chicken. Peel and grate the garlic and ginger. Combine the chicken, garlic, ginger, 2/3/4 Tbsp of lemon juice, cumin, coriander, garam masala, turmeric and chilli powder (spicy!) in a bowl. Add 100-170 g of natural yogurt and mix well. Marinate for at least 15 min, preferably for a few hours or overnight in the fridge.

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2 Boil rice

Add the basmati rice, the measured water and a pinch of salt to a pot with a lid and bring to the boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pot from the heat and keep covered until serving.

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3 Cook chicken

Heat a pan over a medium-high heat with the ghee. Once hot, remove the chicken chunks from the marinade (don't shake off the excess) and add them to the pan. Fry the chicken for 3 min (the chicken doesn't have to be cooked through at this point).

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4 Simmer

Add the tomato passata, cooking cream and brown sugar. Reduce the heat to low, cover and simmer (don't boil!) for 10-15 min. Add a splash of water if the sauce looks too thick. Season with salt to taste. 

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5 Serve

Serve the butter chicken over the cooked basmati rice. Garnish with the fresh coriander leaves.

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

Marinate the chicken for up to 24 hours beforehand.

Quicker than a take-away, so much healthier and tastier!

Cooking Time: 35 min

Cals 987 · Prot 57 · Carbs 88 · Fat 43

Gluten-Free

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Garlic cloves 4 Pieces
Ginger 30 Grams
Lemon 1 Piece
Cumin powder 2 Grams
Coriander powder 2 Grams
Garam masala 2 Grams
Turmeric powder 2 Grams
Chilli powder 2 Grams
Natural yogurt 170 Grams

Curry

Ghee 20 Grams
Tomato passata 200 Grams
Cooking cream 200 ML
Brown sugar 10 Grams
Salt 1 Tsp

Rice

Basmati rice 150 Grams
Water 350 ML
Salt 0.5 Tsp

To serve

Fresh coriander 15 Grams

Quicker than a take-away, so much healthier and tastier!

Cooking Time: 35 min

Cals 987 · Prot 57 · Carbs 88 · Fat 43

Gluten-Free

Instructions

photo

1 Marinate chicken

Chop the chicken. Peel and grate the garlic and ginger. Combine the chicken, garlic, ginger, 2/3/4 Tbsp of lemon juice, cumin, coriander, garam masala, turmeric and chilli powder (spicy!) in a bowl. Add 100-170 g of natural yogurt and mix well. Marinate for at least 15 min, preferably for a few hours or overnight in the fridge.

photo

2 Boil rice

Add the basmati rice, the measured water and a pinch of salt to a pot with a lid and bring to the boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pot from the heat and keep covered until serving.

photo

3 Cook chicken

Heat a pan over a medium-high heat with the ghee. Once hot, remove the chicken chunks from the marinade (don't shake off the excess) and add them to the pan. Fry the chicken for 3 min (the chicken doesn't have to be cooked through at this point).

photo

4 Simmer

Add the tomato passata, cooking cream and brown sugar. Reduce the heat to low, cover and simmer (don't boil!) for 10-15 min. Add a splash of water if the sauce looks too thick. Season with salt to taste. 

photo

5 Serve

Serve the butter chicken over the cooked basmati rice. Garnish with the fresh coriander leaves.

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

Marinate the chicken for up to 24 hours beforehand.

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Garlic cloves 4 Pieces
Ginger 30 Grams
Lemon 1 Piece
Cumin powder 2 Grams
Coriander powder 2 Grams
Garam masala 2 Grams
Turmeric powder 2 Grams
Chilli powder 2 Grams
Natural yogurt 170 Grams

Curry

Ghee 20 Grams
Tomato passata 200 Grams
Cooking cream 200 ML
Brown sugar 10 Grams
Salt 1 Tsp

Rice

Basmati rice 150 Grams
Water 350 ML
Salt 0.5 Tsp

To serve

Fresh coriander 15 Grams
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