Mild North Indian Double Butter Chicken

Name: Mild North Indian Double Butter Chicken with Spinach, Peanut Rice & Garlic Tortillas
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1.5 cup water (for the rice); 1 packet basmati rice; 1 packet crushed peanuts; 1 sachet mild North Indian spice blend; 1 packet tomato paste; 1 packet mild curry paste; 1 packet garlic paste; 1 packet light cooking cream; 1 tsp brown sugar; ¼ cup water (for the curry); 1 bag baby spinach leaves; 6 mini flour tortillas; 2 packet chicken thigh; 1 packet Greek-style yoghurt

with Spinach, Peanut Rice & Garlic Tortillas

Get up to $200 off!

Thanks to our mild North Indian spice blend and curry paste, you can whip up this crowd-pleasing butter chicken in less time than it would take to order and wait for takeaway. Complete the dish with baked tortillas for scooping and cashew rice for crunch.

Tags:

Kid Friendly

•Over 30g protein

Allergens:

Peanuts

•Milk

•Gluten

•Soy

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy.)

1 packet

crushed peanuts

(Contains: Peanuts; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)

1 sachet

mild North Indian spice blend

(Contains: Milk;)

1 packet

tomato paste

1 packet

mild curry paste

1 packet

garlic paste

1 packet

light cooking cream

(Contains: Milk;)

1 bag

baby spinach leaves

mini flour tortillas

(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)

2 packet

chicken thigh

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

1.5 cup

water (for the rice)

1 tsp

brown sugar

¼ cup

water (for the curry)

Nutritional Values

Energy (kJ)4923 kJ

Fat37.3 g

of which saturates13.7 g

Carbohydrate117.1 g

of which sugars17.4 g

Protein86.9 g

Sodium1877 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

PDF

• In a medium saucepan, add the water (for the rice) and bring to the boil. Add basmati rice. Stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat. Keep covered until rice is tender and water is absorbed, 10 minutes (the rice will finish cooking in its own steam!). • Stir crushed peanuts and half the butter through rice. • While rice is cooking, preheat oven grill to high. • Cut chicken thigh into 2cm chunks. • In a medium bowl, combine mild North Indian spice blend, a drizzle of olive oil and a pinch of salt and pepper. Add chicken and toss to coat.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until browned and cooked through, 4-6 minutes. • Reduce heat to medium-high, then add tomato paste, mild curry paste and half the garlic paste. Cook until fragrant, 1 minute. • Add light cooking cream, the brown sugar and the water (for the curry). Cook, stirring, until thickened, 2-3 minutes. • Add baby spinach leaves and cook, stirring, until wilted, 1 minute.

TIP: Chicken is cooked through when it's no longer pink inside. TIP: Cook chicken in batches for the best results!

• While chicken is cooking, combine remaining butter and remaining garlic paste in a small heatproof bowl. Microwave in 10 second bursts, until fragrant and melted. • Spread garlic butter over one side of mini flour tortillas. • Place tortillas directly on an oven wire rack. Grill until golden, 3-5 minutes.