Double Butter Chicken & Mozzarella Loaded Fries

Name: Double Butter Chicken & Mozzarella Loaded Fries with Pickled Onion Salsa & Mango Chutney
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 3 Potato; 1 Grated Mozzarella; ½ Red Onion; 1 Cucumber; 660 g Chicken Breast; 1 sachet Mumbai Spice Blend; 1 packet Tomato Paste; 1 packet Light Cooking Cream; 1 Mango Chutney; 1 packet Coriander; 1 Tomato; 1 drizzle olive oil; 1 drizzle vinegar; ¼ cup water

with Pickled Onion Salsa & Mango Chutney

Kajol KotechaUpdated on August 13, 2026

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Calories

:

834 kcal

Protein

:

90.1g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Allergens:

Milk
Milk
May contain traces of allergens

This dish is the ultimate mash-up of a beloved takeaway curry and a loaded pub classic, bringing together the best of both worlds on one plate. The rich, aromatic Indian flavours wrap around crispy Western-style comfort food, creating a clever fusion that feels both exciting and deeply satisfying. It’s exactly the kind of fun, boundary-pushing dish that gets everyone excited for dinner.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

3

Potato

1

Grated Mozzarella

(Contains: Milk)

½

Red Onion

1

Cucumber

660 g

Chicken Breast

1 sachet

Mumbai Spice Blend

1 packet

Tomato Paste

1 packet

Light Cooking Cream

(Contains: Milk)

1

Mango Chutney

(May be present: Milk)

1 packet

Coriander

1

Tomato

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar

¼ cup

water

Nutritional Values

Energy (kJ)3490 kJ

Calories834 kcal

Fat26.1 g

of which saturates13.4 g

Carbohydrate55.3 g

of which sugars15 g

Dietary Fibre10.1 g

Protein90.1 g

Sodium1090 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

1

Preheat oven to 240°C/220°C fan-forced. Cut potato into thin fries.
Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
Bake until tender, 20-25 minutes.
In the last 5 minutes of cook time, remove from oven, sprinkle with shredded Mozzarella and bake until just melted.

TIP: If your oven tray is crowded, divide between two trays.

2

Meanwhile, thinly slice red onion (see ingredients).
Finely chop cucumber. Halve snacking tomatoes.
In a medium bowl, combine the vinegar and a good pinch of sugar and salt.
Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.

3

When the fries have 10 minutes remaining, cut chicken breast into 1cm chunks. Season with salt and pepper.
In a large frying pan, heat a drizzle of olive oil over high heat.
When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.

TIP: Chicken is cooked through when it is no longer pink in the middle.

TIP: Cook in batches if necessary.

4

Reduce heat to low, then add Mumbai spice blend and tomato paste and cook until fragrant, 1-2 minutes.
Stir in light cooking cream and the water and cook until slightly thickened, 3-4 minutes. Season to taste.

5

Drain pickled onion and return to bowl (reserving a splash of pickling liquid).
Add snacking tomatoes, cucumber and a drizzle of olive oil. Toss to combine and season to taste.