Indian Butter Chicken & Garlic Tortillas
with Nutty Rice
- 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.
Ingredients
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 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
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy)
1 packet
Tomato Paste
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!).
• When the rice has finished cooking, stir crushed peanuts and half the butter
through rice.
• Meanwhile, cut chicken thigh 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, 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.
• While the 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 mini flourtortillas.
• Place tortillas directly on a wire oven rack. Grill until golden, 3-5 minutes
• Divide Indian butter chicken and nutty rice between bowls.
• Serve with garlic tortillas. Enjoy!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: Most customers loved the rich, spiced butter chicken sauce, though some found it too sweet or too acidic from the tomato paste — consider using less brown sugar or balancing with extra cream.
- Ease of prep: The recipe comes together quickly and is straightforward to follow, making it a reliable weeknight meal.
- Suggestions: Several customers found the sauce too sweet or too tomato-forward; reducing the brown sugar and adding extra cream helped balance the flavour. Some also noted that a dominant spice — possibly star anise or fennel — overpowered the dish, so adjust the spice blend to taste.
- Leftovers: A few customers enjoyed this the next day for work lunches, and it reheated well.
- Portions: Many customers felt the chicken portion was on the small side, with some doubling the recipe to get enough meat.
- Tortillas: Several customers felt naan bread would suit the dish better than the garlic tortillas; watch the grill closely as the tortillas can burn quickly at high heat, with some burning in under 3 minutes.
