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Fragrant Butter Chicken

Fragrant Butter Chicken

with Basmati Rice

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Butter chicken, actually an invention of South Asian immigrants to Britain, has quickly become one of the most popular curries worldwide. And with good reason! We think it’s a perfect mid-week dinner and is guaranteed to satisfy even the fussiest of eaters.

Allergens:MilkTree Nuts

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

basmati rice

1

brown onion

½ bunch

coriander

⅔ sachet

butter chicken spice blend

1 packet

free range chicken thighs

1 sachet

tomato paste

1 tub

Greek-style yoghurt

(ContainsMilk)

½ bag

baby spinach leaves

1 packet

slivered almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

Not included in your delivery

3 cup

water

1 tbs

olive oil

⅔ cup

hot water

1.5 tbs

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3280 kJ
Fat32 g
of which saturates12.5 g
Carbohydrate76.3 g
of which sugars12.7 g
Dietary Fibre0 g
Protein44.3 g
Cholesterol0 mg
Sodium313 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Knife
Chopping board
Sieve
Saucepan
Pan
Instructionsarrow up iconarrow up icon
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1

To prepare the ingredients, rinse the Basmati rice well. Finely chop the brown onion and coriander stalks, and pick the coriander leaves. Chop the chicken thighs into 2 cm pieces, and wash the baby spinach leaves.

2

Place the Basmati rice and the water in a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer, uncovered, for 8-10 minutes or until the rice is soft. Drain and return to the saucepan. Set aside.

3

Meanwhile, heat the olive oil in a medium frying pan over a medium-high heat. Add the brown onion and coriander stalks and cook, stirring, for 3-4 minutes, or until soft. Add the butter chicken spice blend and cook, stirring, for 2 minutes, or until fragrant. Add the chicken thighs to the pan and cook, stirring, for 5 minutes, or until golden on the outside.

4

Add the tomato paste and hot water, stir to combine and then bring to the boil. Reduce the heat to medium-low and simmer for 5-6 minutes, or until chicken is cooked through. Season to taste with a pinch of sugar, if you like.

5

Remove from the heat and stir through the Greek yoghurt and butter until combined. Stir through the baby spinach leaves for 2-3 minutes, or until wilted. Season to taste with salt and pepper.

6

To serve, divide the rice between plates and top with the butter chicken. Garnish with coriander leaves and slivered almonds. Enjoy!