Indian Butter Chicken

Name: Indian Butter Chicken with Basmati Rice
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 4 Pieces of Garlic cloves; 30 Grams of Ginger; 1 Pieces of Lemon; 2 Grams of Cumin powder; 2 Grams of Coriander powder; 2 Grams of Garam masala; 2 Grams of Turmeric powder; 2 Grams of Chilli powder; 170 Grams of Natural yogurt; 20 Grams of Ghee; 200 Grams of Tomato passata; 200 ML of Cooking cream; 10 Grams of Brown sugar; 1 Tsp of Salt; 150 Grams of Basmati rice; 350 ML of Water; 1 Tsp of Salt; 15 Grams of Fresh coriander

with Basmati Rice

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

Cals 992 · Prot 63 · Carbs 105 · Fat 41

Family Friendly

35 min

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

Cals 992 · Prot 63 · Carbs 105 · Fat 41

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)	4137 / 992
Fats (g)	40.5
of which saturated (g)	25.5
Carbohydrates (g)	105
of which sugars (g)	20.8
Fibers (g)	7.2
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.