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Indian Recipes
Butter Chicken

Butter Chicken

NEW | Pre-Prepped | Three Steps | Ready in 15

Fresh & Fast
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With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, we've got a mild, yet flavourful butter chicken curry with rice, Greek yoghurt, coriander and crushed peanuts.

Heads-up - you'll need a microwave for this recipe.

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Preparation Time15 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

chicken thigh strips

1 bag

trimmed green beans

1 bag

baby spinach leaves

1 sachet

tandoor curry sauce

(ContainsMilkMay be presentGluten)

1 packet

microwavable basmati rice

(May be presentGluten)

1 packet

Greek yoghurt


1 packet

crushed peanuts

(ContainsPeanutsMay be presentGluten, Tree Nuts, Milk, Sesame, Soy)

1 bag


Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3260 kJ
Fat35.1 g
of which saturates14 g
Carbohydrate64.8 g
of which sugars21.2 g
Protein49.1 g
Sodium852 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
cook chicken and veg
cook chicken and veg

Heat olive oil in a frying pan over medium-high heat. Cook chicken, tossing, until browned, 2-3 mins. Add beans and toss until softened, 4-5 mins. Stir through spinach until wilted.

add sauce
add sauce

Add curry sauce and stir until bubbling. Remove from heat. Season.


Meanwhile, zap rice in microwave until steaming, 2 mins. Plate up rice and butter chicken. Dollop with yoghurt. Sprinkle with peanuts and coriander.