Mild Indian Butter Chicken & Rice

Name: Mild Indian Butter Chicken & Rice with Mango Chutney & Garlic Tortillas
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 packet Baby Spinach Leaves; 1 packet Basmati Rice; 1 sachet Mild North Indian Spice Blend; 330 g Chicken Breast; 2 Garlic; 1 packet Light Cooking Cream; 1 packet Mild Curry Paste; 6 Mini Flour Tortillas; 1 packet Tomato Paste; 1 Mango Chutney; 1 drizzle olive oil; 1.5 cup water (for the rice); 40 g butter; 1 tsp brown sugar; ¼ cup water (for the curry)

with Mango Chutney & Garlic Tortillas

Recipe Development TeamUpdated on August 28, 2026

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Calories

:

1050 kcal

Protein

:

50.8g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Allergens:

Milk
Wheat
Gluten
Soy
May contain traces of allergens
Gluten
Soy
Wheat
Milk

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 fluffy rice.

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

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

1 packet

Basmati Rice

(May be present: Gluten, Soy, Wheat)

1 sachet

Mild North Indian Spice Blend

(Contains: Milk)

330 g

Chicken Breast

2

Garlic

1 packet

Light Cooking Cream

(Contains: Milk)

1 packet

Mild Curry Paste

6

Mini Flour Tortillas

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

1 packet

Tomato Paste

1

Mango Chutney

(May be present: Milk)

Not included in your delivery

1 drizzle

olive oil

1.5 cup

water (for the rice)

40 g

butter

(Contains: Milk)

1 tsp

brown sugar

¼ cup

water (for the curry)

Nutritional Values

Energy (kJ)4390 kJ

Calories1050 kcal

Fat42 g

of which saturates22.7 g

Carbohydrate114 g

of which sugars12.3 g

Dietary Fibre8.4 g

Protein50.8 g

Sodium637 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

1

• 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!).
• When the rice has finished cooking, stir half the butter through rice.
• Meanwhile, finely chop garlic. 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.

2

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
• Reduce heat to medium-high, then add tomato paste, mild curry paste and half the garlic. Cook until fragrant, 1 minute.
• Add light cooking cream, the brown sugar and 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.

3

• While the chicken is cooking, preheat oven grill to high.
• In a small microwave-safe bowl, combine the remaining butter and remaining
garlic. Microwave in 10 second bursts until fragrant and melted.
• Spread garlic butter over one side of mini flour tortillas.
• Place tortillas directly on a wire oven rack. Grill until golden, 3-5 minutes.