Mild Indian Double Butter Chicken & Nutty Rice

Name: Mild Indian Double Butter Chicken & Nutty Rice with Spinach & 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; 660 g Chicken Thigh; 1 packet Crushed Peanuts; 1 packet Garlic Paste; 1 packet Light Cooking Cream; 1 packet Mild Curry Paste; 6 Mini Flour Tortillas; 1 packet Tomato Paste; 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 Spinach & Garlic Tortillas

Recipe Development TeamUpdated on May 12, 2026

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Calories

1370 kcal

Protein

79.5g protein

Preparation Time

30 minutes

Difficulty

Easy

Allergens:

Milk
Peanuts
Gluten
Soy
Wheat
May contain traces of allergens
Gluten
Soy
Wheat
Almond
Brazil nut
Cashew
Hazelnut
Macadamia
Milk
Pecan
Pine nut
Pistachio
Sesame
Walnut

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 peanut rice for crunch.

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)

660 g

Chicken Thigh

1 packet

Crushed Peanuts

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

1 packet

Garlic Paste

1 packet

Light Cooking Cream

(Contains: Milk)

1 packet

Mild Curry Paste

Mini Flour Tortillas

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

1 packet

Tomato Paste

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)5750 kJ

Calories1370 kcal

Fat64.6 g

of which saturates28.6 g

Carbohydrate116 g

of which sugars15.1 g

Dietary Fibre8.8 g

Protein79.5 g

Sodium871 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium 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 the rice is cooking, cut chicken thigh into 2cm chunks. • In a large 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, 5-6 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 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 best results!

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