Cosy Double Butter Chicken
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Cosy Double Butter Chicken

Cosy Double Butter Chicken

with Spinach, Peanut Rice & Garlic Tortillas

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.

Kid Friendly
Quick Prep

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

Preparation Time30 minutes
Cooking Time15 minutes


Serving amount

1 packet

basmati rice

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

1 packet

crushed peanuts

(Contains Peanut; 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


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


1 tsp

brown sugar

¼ cup

water (for the curry)


Nutritional Values

Energy (kJ)5556 kJ
Calories1327 kcal
Fat60.9 g
of which saturates27.5 g
Carbohydrate112.7 g
of which sugars14 g
Dietary Fibre12.2 g
Protein78.5 g
Sodium1542 mg
The average adult daily energy intake is 8700 kJ


Medium Pan
Large Non-Stick Pan



• 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!