Mild North Indian Butter Chicken
with Spinach, Peanut Rice & Garlic Tortillas
- Peanuts
- Milk
- Gluten
- Soy
- Wheat
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- 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 cashew rice for crunch.
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 packet
crushed peanuts
(Contains: Peanuts May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 packet
tomato paste
1 packet
mild curry paste
1 packet
garlic paste
1 packet
light cooking cream
(Contains: Milk)
1 bag
baby spinach leaves
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy.)
1 packet
chicken thigh
1 sachet
mild North Indian spice blend
(Contains: Milk)
1 packet
Greek-style yoghurt
(Contains: Milk)
Not included in your delivery
olive oil
1 tsp
brown sugar
1.5 cup
water (for the rice)
¼ cup
water (for the curry)
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!). • Stir crushed peanuts and half the butter through rice. • While rice is cooking, preheat oven grill to high. • 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, 4-6 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 the 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 chicken is cooking, combine remaining butter and remaining garlic paste in a small heatproof bowl. Microwave in 10 second bursts, until fragrant and melted. • Spread garlic butter over one side of the mini flour tortillas. • Place tortillas directly on an oven wire rack. Grill until golden, 3-5 minutes.
• Divide creamy butter chicken and peanut rice between bowls. • Serve with a dollop of Greek-style yoghurt and garlic tortillas. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many praised the rich, authentic taste, though some found it milder than expected. Several suggested adding extra spices for more heat.
- Ease of prep: Customers loved how quick and simple it was to make, with many saying it rivalled restaurant quality.
- Suggestions: Some recommended adding extra vegetables like broccoli or sweet potato. A few preferred naan bread instead of tortillas.
- Leftovers: Many enjoyed having leftovers for lunch, saying the flavours improved overnight.
- Portions: Several mentioned generous servings, though a few wanted more chicken or found the rice portion too large.
