Quicker than a take-away, so much healthier and tastier!
Cals 989 · Prot 63 · Carbs 104 · Fat 40
Family Friendly
35 min
Quicker than a take-away, so much healthier and tastier!
Cals 989 · Prot 63 · Carbs 104 · Fat 40
Family Friendly
Ingredients
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
4*
170 Grams
Curry
Ghee
4*
20 Grams
Tomato passata
200 Grams
Cooking cream
4*
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
Allergens
*4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
4125 / 989
Fats (g)
40.3
of which saturated (g)
25.5
Carbohydrates (g)
104
of which sugars (g)
20.8
Fibers (g)
6.8
Proteins (g)
63
Salt (g)
1.3
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Marinate chicken
Chop the chicken. Peel and grate the garlic and ginger. Combine the chicken, garlic, ginger, 2 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.
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.
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).
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.
5 Serve
Serve the butter chicken over the cooked basmati rice. Garnish with the fresh coriander leaves.