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Mild North Indian Butter Chicken
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Mild North Indian Butter Chicken

Mild North Indian Butter Chicken

with Spinach, Peanut Rice & Garlic Tortillas

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.

Tags:
Kid Friendly
Quick Prep
Over 30g protein
Allergens:
Peanut
Milk
Gluten
Soy

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 Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

basmati rice

1 packet

crushed peanuts

(Contains Peanut; 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; 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)

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Nutritional Values

Energy (kJ)4171 kJ
Fat32.5 g
of which saturates12.2 g
Carbohydrate117.1 g
of which sugars17.4 g
Protein53 g
Sodium1793 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• Divide creamy butter chicken and peanut rice between bowls. • Serve with a dollop of Greek-style yoghurt and garlic tortillas. Enjoy!