Indian Butter Chicken & Garlic Tortillas
with Nutty Rice
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
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: Gluten, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
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: Soy, Milk.)
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, finely chop garlic. 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. • SPICY! This is a mild paste, but use less if you’re sensitive to heat! 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.
• 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 the mini flourtortillas. • Place tortillas directly on a wire oven rack. Grill until golden, 3-5 minutes
• Divide mild Indian butter chicken and peanut rice between bowls. • Serve with garlic tortillas. Enjoy!
