Cosy Double Butter Chicken
with Spinach, Peanut Rice & Garlic Tortillas
- Peanuts
- Milk
- Gluten
- Soy
- Wheat
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
Curl up with a bowl of our crowd-pleasing butter chicken in less time than it would take to order and wait for takeaway. Tuck into the snuggliest and cosiest meals on the market that are sure to bring some warmth to the cooler weather. Everyone’s favourite feline movie star Garfield is drooling over this delicious recipe, so we know you’ll love it too. This recipe could be your ticket to winning big so get cosy, dig in and enjoy! Don't miss The Garfield Movie, exclusively in cinemas.
Ingredients
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.)
2 packet
chicken thigh
1 sachet
mild North Indian spice blend
(Contains: Milk)
½ packet
Bengal curry paste
1 packet
garlic paste
1 packet
light cooking cream
(Contains: Milk)
1 packet
baby spinach leaves
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy.)
Not included in your delivery
olive oil
1.5 cup
water (for the rice)
40 g
butter
(Contains: Milk)
1 tsp
brown sugar
¼ cup
water (for the curry)
Utensils
Cooking Steps
• 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 breast 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. Cook chicken in batches for the best results! • Reduce heat to medium-high, then add Bengal 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.
• 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 flourtortillas. • Place tortillas directly on an oven wire rack. Grill until golden, 3-5 minutes.
• Divide creamy butter chicken and peanut rice between bowls. • Serve with garlic tortillas. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the rich, authentic taste, though some found it milder than expected. Several suggested adding extra spices for more heat.
- Ease of prep: Quick and simple to prepare, with even kids able to cook it successfully.
- Suggestions: Several recommended swapping tortillas for naan bread. Adding vegetables like carrots and green beans enhanced the dish for some.
- Leftovers: The curry reheated well, making it convenient for late arrivals or busy households.
- Portions: Generally satisfying, though a few desired more chicken or sauce. The rice quantity was ample.
